| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | servings | ||
INGREDIENTS
| 1 | lb | Fresh tomatillos; husked |
| 1 | c | Oven-roasted; (page 104) and chopped onion |
| 1 | c | Vegetable stock |
| 4 | ts | Minced garlic |
| 1 | tb | Minced serrano chili |
| 1/4 | ts | Cider vinegar |
| 1 | pn | Ground cumin |
| 1 | pn | Sugar |
| 1/2 | c | Chopped fresh cilantro |
| Salt |
INSTRUCTIONS
(makes 3 cups) Preheat the oven to 350 degrees. On a parchment-lined baking sheet, roast the tomatillos for 30 minutes, or until very soft but not split. Coarsely chop them. In a large saucepan, combine the tomatillos, onion, vegetable stock, garlic, chili, vinegar, cumin, and sugar. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Add the chopped cilantro, and transfer to a blender or food processor. Puree until smooth. Season to taste with salt. Posted to fatfree digest by Olga Campos-Aguila <aguila4@bellsouth.net> on Aug 31, 1999, converted by MM_Buster v2.0l.
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