Fresh green tomatillo sauce / salsa verde cruda
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Tomatillos, husked & washed or- |
| 13 | ounces | Can tomatillos, drained |
| 2 | Serrano chiles -or- | |
| 1 | Jalapeno chile, stemmed | |
| 5 | Cilantro sprigs, roughly chopped | |
| ½ | small | Onion, chopped |
| ½ | teaspoon | Salt |
Directions
Boil fresh tomatillos in salted water to cover until barely tender, 8-10 minutes; drain. Canned tomatillos only need draining. Place the tomatillos in a blender or food processor. If you want a milder sauce, seed the chile(s), then chop into small bits and add to the tomatillos along with the cilantro and chopped onion; if using a blender, stir well. Blend or process to a coarse puree. Scrap into a sauce dish, then to a medium-thick consistency with about ¼ cup water, then season with salt. Let stand for about ½ hour before serving, for the flavors to blend. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.