Salse verde (cruda)

Yield: 1 servings

Measure Ingredient
1 pounds Tomate verde
(husks removed, rinsed
½ cup Cilantro
(loosely packed/roughly
1 large Garlic clove
(peeled and roughly chopped
2 tablespoons Chopped white onion
½ teaspoon Sea salt

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

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