| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Fresh tomatillos; husked and rinsed in cold water |
| 2 |
c |
Coarsely chopped green chiles with a few jalapenos or serranos; if |
|
|
Desired |
| 2 |
|
Onions; quartered, up to 3 |
| 4 |
|
Cloves garlic; cut in quarters |
INSTRUCTIONS
In a large pot, bring tomatillos, onion, and garlic to a boil and simmer
5-10 minutes until tomatillos change color. Drain water and cool in large
colander. Stir in chiles. Process in food processor in batches until
well-chopped but not pureed, then return all to large pot and stir well to
mix evenly. Place in pint-size freezer bags, about 1-1/2 cups per bag,
squeezing out air.
When ready to use, thaw salsa. Place 2 Tbsp. oil in skillet and heat on
medium until hot. Add salsa. Cook and stir about 3-5 minutes. Add broth or
water if needed, and add salt, cilantro, or other desired seasoning to
taste. (The amounts listed are approximate and can be adjusted according to
your own taste, or amount of produce available.)
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23,
1998
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