| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
12 |
Servings |
INGREDIENTS
| 6 |
|
-(up to) |
| 10 |
|
Tomatillos (depending on size); about 12 oz worth (up to) |
| 4 |
|
Serranos (up to) |
| 2 |
|
Jalapenos; or all Serranos (to taste) |
| 1/3 |
c |
Finely chopped onion |
| 1 |
|
Clove garlic; finely chopped |
| 1/4 |
ts |
Ground cumin |
| 1 |
tb |
Fresh cilantro leaves (cut up or not) |
| 1 |
tb |
Vinegar (optional) |
| 1 |
tb |
Peanut oil |
| 1 |
pn |
Salt |
INSTRUCTIONS
Peel and rinse the tomatillos, being careful for little worms and things.
Heat the comal and roll the tomatillos on the surface until there are
significant browned patches on all of them. Similarly treat the peppers.
Purree the tomatillos and peppers (or if you must, mash them on a
molcajete) and force through a seive to remove bits of skin and seeds.
(Tomatillo seeds will wind up jumping everywhere.)
Heat the oil in a small skillet and sautee the onion until transparent
(about 5 minutes at pretty high heat). Add the garlic and stir quickly;
allow neither the garlic nor the onion to brown. Add the cumin and the
purree and stir quickly. Reduce heat slightly and allow to reduce until
somewhat less watery. Taste and season, adding the vinegar if the
tomatillos didn't add enough bite (be careful with the vinegar). Remove
from heat and stir in cilantro leaves.
This sauce is a nice accompaniment to grilled pork or chicken. It can be
combined in trendy ways with a rich red/brown sauce made from dried
peppers.
From: m5@vail.tivoli.com (Mike McNally)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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