Quick-cooked tomatillo-chile sauce / salsa verde
3 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh tomatillos, husked and washed -or- |
| 13 | ounces | Cans tomatillos, drained |
| 3 | Serrano chiles -or- | |
| 2 | Jalapeno chiles, stemmed | |
| 5 | Cilantro sprigs, roughly chopped | |
| 1 | small | Onion, chopped |
| 1 | large | Garlic clove, peeled and roughly chopped |
| 1 | tablespoon | Lard or vegetable oil |
| 2 | cups | Poultry or meat broth |
| ½ | teaspoon | Salt (if necessary) |
Directions
Boil the fresh tomatillos and chiles in salted water to cover until tender, 10-15 minutes; drain. Simply drain canned tomatillos. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture. Heat the lard or vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.
Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.