Yield: 1 servings
|1 tablespoon||Olive oil|
|1 cup||Chopped onions|
|1½ cup||Husked; coarsely-chopped tomatillos|
|1 tablespoon||Minced garlic|
|1 teaspoon||Seeded; minced serrano chile|
|1 pounds||Poblano chiles; seeded, chopped|
|½ teaspoon||Toasted coriander seed|
|½ teaspoon||Toasted cumin seed|
|2 cups||Rich chicken or vegetable stock|
|½ cup||Fruity white wine; such as Riesling|
|2 cups||Loosely-packed cilantro leaves|
|\N \N||?? quantity Almonds|
|\N \N||Kosher salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|\N \N||Fresh lime or lemon juice|
In a medium saute pan, heat the oil. Add the onions, tomatillos, and garlic and saute until lightly browned. Add the chiles, coriander seed, cumin seed, stock, and wine and bring to a boil. Lower the heat and simmer for 5 to 8 minutes, uncovered, or until somewhat thickened. Cool slightly.
Transfer the mixture to a blender or food processor along with the cilantro and almonds and puree. Season to taste with salt, pepper, and drops of lime juice. Serve warm. This may be made several hours ahead. This recipe yields 4 cups of sauce.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
NOTES : Joe's note: The directions called for almonds but there were none listed in the ingredients.
Recipe by: John Ash
Converted by MM_Buster v2.0l.