Tomatillo Sauce (cooked)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Tomatillos |
| 1 | c | Cold water |
| 4 | Cloves garlic, chopped | |
| 1 | Onion, chopped | |
| 2 | Jalepeno or serrano peppers | |
| chopped | ||
| Fresh cilantro, optional | ||
| 2 | T | Salad oil |
| 2 | t | Salt |
| 1 | t | Sugar |
INSTRUCTIONS
Remove outer husk from tomatillos. Cook in 4 cups water for 10 minutes. Drain. Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro. Puree until almost liquid. Heat oil in saucepan and pour in sauce. Season with salt and sugar. Lower heat and simmer 5 minutes. If too sour, add another tsp. sugar. Variation: for a sauce with a "toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning frequently, until the husks are quite brown and the fruit is soft. Remove the husk and use the tomatillos. Do not puree the sauce for a chunkier, salsa-type sauce. Excellent with poultry, pork, or beef, burritos, tacos, chicken enchiladas and tostadas. Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 531
Calories From Fat: 304
Total Fat: 34.7g
Cholesterol: 0mg
Sodium: 5371.4mg
Potassium: 2055.9mg
Carbohydrates: 52g
Fiber: 18.3g
Sugar: 26.2g
Protein: 14.8g