| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Ckright3 |
1 |
servings |
INGREDIENTS
| 12 |
|
Fresh tomatillos; husked |
| 1 |
lg |
Yellow onion; quartered |
| 1 |
md |
Serrano or jalapeno chile; seeded |
| 6 |
|
Whole Garlic cloves; peeled |
| 3 |
tb |
Olive oil |
| 1/2 |
ts |
Whole coriander seed |
| 1/2 |
ts |
Whole cumin seed |
|
|
Kosher salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Chopped cilantro leaves |
| 1/2 |
c |
Chicken or vegetable broth; to 1 cup, as needed |
INSTRUCTIONS
Combine the tomatillos, onion, chile, and the garlic with the olive oil and
place in an oven-proof baking dish. Add the coriander and the cumin seeds.
Season with salt and pepper. Place in a preheated 350 degree oven and toast
uncovered for approximately 40 minutes or until the tomatillos and onions
are lightly brown and soft. Add to a food processor or blender, being sure
to include all juices and brown bits. (Deglaze pan with a little stock or
wine, if necessary.) Add the cilantro and process briefly. With the motor
running, add enough broth to make a smooth sauce. Season to taste with salt
and pepper. Serve warm. This sauce can be made in advance and kept in the
refrigerator. Reheat when needed. This recipe yields ?? cup of salsa.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9748 broadcast 11-12-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-22-1996
Recipe by: John Ash
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