| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Fresh tomatillos; husked and rinsed in cold water |
| 2 |
c |
Coarsely chopped long green NM or Anaheim chiles with some Jalapenos or Serranos (up to) |
| 3 |
|
Onions; quartered (up to) |
| 5 |
|
Cloves garlic; cut in quarters |
INSTRUCTIONS
Date: Wed, 14 Feb 1996 08:25:30 -0600
From: Judy Howle <howle@EbiCom.net>
Here is a recipe that I developed to help use up 25 bags of frozen
tomatillo salsa! It is one of our very favorite chile dishes. You can put
in whatever hot chiles you like. The salsa freezes great and is still good
after 2 yrs. It is easy to make and takes care of all the tomatillos that
get ripe at the same time. (The general directions were given to me by my
friend Rosenda from Mexico City)
In a large pot, bring tomatillos, onion, and garlic to a boil and simmer
5-10 minutes until tomatillos change color. Place in large colander to
drain and cool. Place in large bowl and stir in chiles to distribute
evenly. Process in food processor in batches until well-chopped but not
pureed, then return all to large bowl. Place in pint-size freezer bags,
about 1-1/2 cups per bag, squeezing out air.
When ready to use, thaw salsa. Place 2 Tbsp. oil in skillet and heat on
medium until hot. Add salsa. Cook and stir about 3-5 minutes. Add
chicken broth or water if sauce is too thick. Add salt, black pepper, and
cilantro, or other desired seasoning to taste. (The amounts listed are
approximate and can be adjusted to your own taste or amount of produce
available.)
CHILE-HEADS DIGEST V2 #241
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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