Salsa verde #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Tomatillos (ground cherries to some) |
| Chicken stock (up to) | ||
| 8 | Serranos | |
| ½ | cup | Chopped white onion |
| 3 | Cloves garlic; minced finely | |
| Cilantro | ||
Directions
Husk, rinse & quarter tomatillos. Put in saucepan with stock to barely cover. Simmer till tender. On a comal or a charcoal fire, (a propane torch works fine) sear the serranos til lightly charred. Allow to cool.
Chop coarsely. Place all other ingredients in a blendor (not soulful) or a large molcajete. Grind or puree moderately. Serve with fajitas Y fresh hot tortillas de harina.
This is a good sauce to use to make enchiladas verdes or green chilaquiles.
From: tbsamsel@... (Theodore B. Samsel) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .