Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Tomatillos; husked |
½ teaspoon | Salt |
1 medium | White onnion; chopped |
2 \N | Cloves garlic; chopped |
2 \N | Serrano chiles; stemmed and Chopped With seeds and veins |
½ cup | Cilantro leaves; Unchopped |
1 tablespoon | Vegetable oil |
1 cup | Vegetable broth |
Wash the tomatillos and place in a medium saucepan with enough water to cover. Add ¼ teaspoon of the salt and bring to a boil. Cook at a low boil for 15 mintues to soften. With a slotted spoon, transfer tomatillos to a food processor bowl.
Add the onion, garlic, serrano chiles and cilantro to the tomatillos and pulse until the mixture is a slightly chunky puree.
In a large skillet, heat the vegetable oil over medium-high heat. Cook the pureed tomatillo mixture, along with the remaining ¼ teaspoon salt, for about 5 minutes to thicken. Pour in the chicken broth. Bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes, or until thickened to taste. (Thin sauce with additional broth if it thickens too much.) Store in a sealed container in the refrigerator up to 4 days.
Date: Tue, 18 Jun 1996 15:55:16 -0400 From: Leotah@...
Recipe By : Mexican Cooking For Beginners MC-Recipe Digest V1 #122
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .