Date: Sat, 13 Sep 1997 00:59:29 -0400 (EDT)
Quick Tomatillo Chile Sauce (Salsa Verde)
1 pound fresh tomatillos, husked and washed or two 13oz cans, drained
fresh hot chiles to taste (2 jalapenos or 3 serranos or 1 ? habanero)
5 -6 sprigs fresh cilantro (coriander leaves)
1 small onion, chopped
1 large clove garlic, chopped
1 tablespoon vegetble broth
2 cups vegetable broth
salt to taste
1. Boil the fresh tomatillos and chiles in salted water to cover until
tender, about 10-15 minutes, drain. If using canned, just drain.
2. In a blender or food processor puree chiles and tomatillos along with the
cilantro, onion & garlic; If using a blender, stir well, but make sure the
mixture still has some texture.
3. Heat the tablespoon of vegetable broth in a large skillet over medium high
heat. When hot, pour in puree all at once and stir constantly for 4 to 5
minutes until sauce gets darker and thicker. Add the 2 cups of broth, return
to a boil, reduce heat to medium and simmer until thick enough to coat a
spoon, about 10 minutes more. Add salt to taste.