INGREDIENTS

INSTRUCTIONS

After removing the dry husks from the tomatillos, rinse them well under
warm water to remove some of the stickiness. Cut tomatillos into quarters.
Cut the Anaheim chiles and jalape#os into pieces.
To the bowl of a food processor fitted with the knife blade attachment, add
the tomatillos, chile pieces, and cloves of garlic. Chop to a coarse pur#e
using on and off pulsations. If you want to use the salsa for dipping
tostada chips or spooning onto homemade pizzas or tortas, it is best to
make a coarse puree.  For a thinner suace consistency, pulse on your food
processor for 20 seconds and pur#e the salsa. You can further thin down the
sauce by adding 1 cup chicken broth, sour cream, or cream. Stir this liquid
in during the simmering stage. This thinner sauce is perfect for enchiladas
and tortas.
After you have pur#ed the ingredients for your salsa, place mixture in a
3-quart saucepan.  Simmer everything except the fresh cilantro, for 12 to
15 minutes. Place the salsa into a bowl to cool completely before adding
the cilantro.  Or store the salsa in a glass jar in the refrig- erator for
up to 2 weeks and stir a few snipped springs of cilantro into the portion
you will be serving.  Adjust seasonings, such as salt and more cilantro, by
taste testing.
This sauce is probably one of the most adaptable of all of the salsas: it
can be used for dipping tostada chips, adding zest to quacamole, or saucing
enchiladas, tortas, or homemade Mexican pizza. Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING)  On TUE, 25 APR 1995 131753 +0000
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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