Yield: 1 Servings
|2 pounds||Fresh or canned tomatillos|
|1 medium||Onion (up to)|
|4||Cloves garlic; crushed|
|1 cup||Fresh cilantro (leaves only)|
|1 teaspoon||Fresh ground coriander seeds (up to)|
|¼ cup||Vegetable oil|
|Sugar (to taste; only if tomatillos are too tart)|
Date: Fri, 12 Apr 1996 22:41:23 +0000 From: "Stuart Daniels" <atco@...> These recipes originated at one of the finest Mexican Restaurants that I ever had the good fortune to visit. Unfortunately "La Fogata" of Pawtucket, Rhode Island, is no longer in business. It was wonderful while it lasted! USES: As a Table Salsa, Topping for Enchiladas, on Scrambled Eggs, as ingredient in Chicken Chilaquilas, with Seafood (Wonderful with Shrimp in Camarones Rellenos (see recipe)).
Remove husks of Tomatillos & wash well. Place in pot with ½ Cup Water.
When Tomatillos are mushy, place in blender with onion, garlic, Cilantro Leaves, Jalapenos, ground Coriander seeds, and Oil. Blend until smooth.
Cook in heavy bottomed pan. This burns easily. Stir frequently. When done - oil will rise to surface. (Freeze extra sauce) CHILE-HEADS DIGEST V2 #292
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .