Cooked tomatillo salsa

Yield: 1 Servings

Measure Ingredient
1 pounds Tomatillos; husked
½ teaspoon Salt
1 medium White onnion; chopped
2 Cloves garlic; chopped
2 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, .

Similar recipes