Salse verde (cruda)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tomate verde |
| (husks removed, rinsed | ||
| ½ | cup | Cilantro |
| (loosely packed/roughly | ||
| Chopped | ||
| 1 | large | Garlic clove |
| (peeled and roughly chopped | ||
| 2 | tablespoons | Chopped white onion |
| ½ | teaspoon | Sea salt |
Directions
Put the tomate verde into a pan, barely cover with water, and bring to a simmer. Continue to cook until the tomates turn a lighter, faded green and are just soft but not falling apart--about 5 minutes.
Set aside to cool. Put ½ cup of the cooking water into a blender jar, add the cilantro, garlic, onion, and salt, and blend until almost smooth. Drain the tomates and add them to the blender jar; blend for a few seconds just to break them up roughly. The sauce should have a rough texture. Tomatillos are used extensively for various sauces, salsas, etc. You usually parboil or blanch them for 5-7 minutes or so in boiling water. They are also sometimes called tomate verde in Mexican cookbooks. From THE ART OF MEXICAN COOKING by Diana Kennedy. New York: Bantam Books, 1989. Howard Wittenberg Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking