Yield: 3 Cups
|1½ pounds||Fresh tomatillos|
|2||Anaheim green chiles; charred, peeled, & seeded|
|3||Jalape#o chiles; partially seeded & deveined|
|½||Chicken bouillon cube; or|
|½ cup||Chicken broth|
|¼ cup||Rice vinegar|
|1 tablespoon||Light oil (sunflower)|
|¼ cup||Cilantro; snipped|
After removing the dry husks from the tomatillos, rinse them well under warm water to remove some of the stickiness. Cut tomatillos into quarters. Cut the Anaheim chiles and jalape#os into pieces.
To the bowl of a food processor fitted with the knife blade attachment, add the tomatillos, chile pieces, and cloves of garlic.
Chop to a coarse pur#e using on and off pulsations. If you want to use the salsa for dipping tostada chips or spooning onto homemade pizzas or tortas, it is best to make a coarse puree. For a thinner suace consistency, pulse on your food processor for 20 seconds and pur#e the salsa. You can further thin down the sauce by adding 1 cup chicken broth, sour cream, or cream. Stir this liquid in during the simmering stage. This thinner sauce is perfect for enchiladas and tortas.
After you have pur#ed the ingredients for your salsa, place mixture in a 3-quart saucepan. Simmer everything except the fresh cilantro, for 12 to 15 minutes. Place the salsa into a bowl to cool completely before adding the cilantro. Or store the salsa in a glass jar in the refrig- erator for up to 2 weeks and stir a few snipped springs of cilantro into the portion you will be serving. Adjust seasonings, such as salt and more cilantro, by taste testing.
This sauce is probably one of the most adaptable of all of the salsas: it can be used for dipping tostada chips, adding zest to quacamole, or saucing enchiladas, tortas, or homemade Mexican pizza.
Submitted By WARING@... (SAM WARING) On TUE, 25 APR 1995 131753 +0000