| 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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