Title: Fresh Green Tomatillo Sauce / Salsa Verde Cruda
Categories: Ethnic Sauce
Yield: 6 Servings
| 6 | md | Tomatillos, husked & washed or- |
| 13 | oz | Can tomatillos, drained |
| 2 | | Serrano chiles -or- |
| 1 | | Jalapeno chile, stemmed |
| 5 | | Cilantro sprigs, roughly chopped |
| 1/2 | sm | Onion, chopped |
| 1/2 | ts | Salt |
Boil fresh tomatillos in salted water to cover until barely tender, 8-10
minutes; drain. Canned tomatillos only need draining. Place the
tomatillos in a blender or food processor. If you want a milder sauce,
seed the chile(s), then chop into small bits and add to the tomatillos
along with the cilantro and chopped onion; if using a blender, stir well.
Blend or process to a coarse puree. Scrap into a sauce dish, then to a
medium-thick consistency with about 1/4 cup water, then season with salt.
Let stand for about 1/2 hour before serving, for the flavors to blend.
Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.