Yield: 8 Servings
|1 pounds||Fresh tomatillos (11 medium); husked and washed|
|3 \N||Fresh serrano peppers; stemmed|
|1 tablespoon||Chopped fresh cilantro|
|1 small||Onion; chopped|
|1 \N||Large clov garlic; peeled and chopped|
|1 teaspoon||Vegetable oil|
|2 cups||Low sodium chicken broth; defatted|
|\N \N||Salt; to taste|
See Substitutions. Have the measure of broth ready.
Cook fresh serrano or jalapeno peppers in boiling salted water until tender ~ about 5 minutes. (NOTE - If using fresh tomatillos, cook them with chiles.)
Place tomatillos and chiles in a blender or food processor, along with cilantro, onion, and garlic. Stir. Process until smooth, but retain a little texture.
See TIP! Heat oil in a medium-large non-stick skillet set over medium-high heat. When oil is hot -- enough to make a drop of the puree sizzle sharply -- pour the tomatillo mixture in the skillet all at once and stir constantly for 4 to 5 minutes, until mixture becomes darker and thicker.
Add broth, return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 to 15 minutes. Season with salt, as needed. Makes 2 cups. Use as an ingredient, a sauce, a salsa, etc.
__________ TIP! Transfer the contents of the blender or food processor to an "easy-to-handle" bowl. SUBstitutions Fresh tomatillos = two 13-oz cans of tomatillos; Fresh chile peppers = up to 1 tablespoon diced, canned peppers; 3 Serrano peppers = 2 jalapenos. Drain canned ingredients NOTES : Taste the chile peppers. Sometimes serranos are hotter than jalapenos.
The shelf-life is short - refrigerate up to 4 days.