| 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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