Yield: 1 Servings
|1 pounds||Tomatillos; husked|
|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, .