Title: Quick-Cooked Tomatillo-Chile Sauce / Salsa Verde
Categories: Ethnic Sauce
Yield: 3 Cups
| 1 | lb | Fresh tomatillos, husked and washed -or- |
| 13 | oz | Cans tomatillos, drained |
| 3 | | Serrano chiles -or- |
| 2 | | Jalapeno chiles, stemmed |
| 5 | | Cilantro sprigs, roughly chopped |
| 1 | sm | Onion, chopped |
| 1 | lg | Garlic clove, peeled and roughly chopped |
| 1 | tb | Lard or vegetable oil |
| 2 | c | Poultry or meat broth |
| 1/2 | ts | Salt (if necessary) |
Boil the fresh tomatillos and chiles in salted water to cover until tender,
10-15 minutes; drain. Simply drain canned tomatillos. Place the
tomatillos and chiles (raw ones if using canned tomatillos) in a blender or
food processor, along with the coriander, onion and garlic; if using a
blender, stir well. Process until smooth, but still retaining a little
texture. Heat the lard or vegetable oil in a medium-large skillet set over
medium-high. When hot enough to make a drop of the puree sizzle sharply,
pour it in all at once and stir constantly for 4-5 minutes, until darker
and thicker. Add the broth, let return to a boil, reduce the heat to
medium and simmer until thick enough to coat a spoon, about 10 minutes.
Season with salt. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM
by Lyn.