Tomatillo Salsa (Salsa De Tomate Verde)

2 Servings

Uncategorized
Ethnic Sauces Cilantro Garlic Onion

NORMA WRENN
3 c Water
2 1/2 ts t
2 Cloves lic
4 Fresh serrano chili pers
1 lb atillos; husks removed
1/2 c Fresh antro; (fresh
1/4 c on; finely chopped

In a saucepan over high heat, combine the water and 1 teaspoon of the salt and bring to a boil. Add the garlic, chilies and tomatillos and cook, uncovered, until soft, 8-10 minutes. Drain, reserving 1/2 cup of the liquid. When cool enough to handle, stem the chilies and tomatillos. In a blender or in a food processor fitted with the metal blade, combine the garlic, chiles, tomatillos, reserved liquid, cilantro and remaining 1-1/2 teaspoons salt. Process to form a smooth puree, then transfer to a bowl. Stir in the chopped onion. Let the salsa cool to room temperature, then serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week. Found on most tables in Mexican homes and restaurants, this versatile condiment enhances any savory dish. It is made with tomatillos, which are known in Mexico as tomates verdes; and although they arent, in fact, related to tomatoes, their size, shape and texture are similar. Youll find them fresh, covered in their brown papery husks, in ethnic markets, well-stocked food stores, or in fruit and vegetable shops; they are also sold canned. Source: Mexican Favorites, Williams-Sonoma Kitchen Library Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" and lt;nitro_ii and at;email.msn.com and gt; on Jan 31, 1998


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