| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 8 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh tomatillos (11 medium); husked and washed |
| 3 | Fresh serrano peppers; stemmed | |
| 1 | tb | Chopped fresh cilantro |
| 1 | sm | Onion; chopped |
| 1 | Large clov garlic; peeled and chopped | |
| 1 | ts | Vegetable oil |
| 2 | c | Low sodium chicken broth; defatted |
| Salt; to taste |
INSTRUCTIONS
See Substitutions. Have the measure of broth ready. Cook fresh serrano or jalapeno peppers in boiling salted water until tender ~ about 5 minutes. (NOTE - If using fresh tomatillos, cook them with chiles.) Place tomatillos and chiles in a blender or food processor, along with cilantro, onion, and garlic. Stir. Process until smooth, but retain a little texture. See TIP! Heat oil in a medium-large non-stick skillet set over medium-high heat. When oil is hot -- enough to make a drop of the puree sizzle sharply -- pour the tomatillo mixture in the skillet all at once and stir constantly for 4 to 5 minutes, until mixture becomes darker and thicker. Add broth, return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 to 15 minutes. Season with salt, as needed. Makes 2 cups. Use as an ingredient, a sauce, a salsa, etc. __________ TIP! Transfer the contents of the blender or food processor to an "easy-to-handle" bowl. SUBstitutions Fresh tomatillos = two 13-oz cans of tomatillos; Fresh chile peppers = up to 1 tablespoon diced, canned peppers; 3 Serrano peppers = 2 jalapenos. Drain canned ingredients NOTES : Taste the chile peppers. Sometimes serranos are hotter than jalapenos. The shelf-life is short - refrigerate up to 4 days.
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