| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauce | 1 | Servings | |
INGREDIENTS
| 25 | Tomatillas; about (mine are small; ~1.5 inches diameter) | |
| 10 | Green serranos; seeded and chopped | |
| 5 | Green de arbol chiles; seeded and chopped | |
| 2 | Green habaneros; seeded and chopped (or more) | |
| 1 | Medium-large onion; chopped | |
| 4 | Cloves garlic; minced | |
| 1/2 | c | Fresh coriander; chopped (up to) |
| 3 | tb | Minced fresh basil |
| 1 | ts | Kosher salt |
| Pepper to taste | ||
| 1 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1 | tb | Oil |
| 1/4 | c | Water or stock |
INSTRUCTIONS
From: Karen Pepper <kdpepper@cyberus.ca> Date: Wed, 28 Aug 1996 09:54:58 -0400 Peel the skin off the tomatillas and wash off sticky surface. Heat oven to 500 degrees. Put washed tomatillas on a pan and cook for 15 min. Cool, then throw all in the blender and blend until smooth. While cooking tomatillas saute all the other stuff in the oil and water. Pour the blended tomatillas into the pot with the vegys and simmer about 30min. The sauce can be left as is or put in the blended to make a smooth sauce. CHILE-HEADS DIGEST V3 #087 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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