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Title: Tomatilla Green Sauce
Categories: Ethnic Sauce
Yield: 1 Servings
| 1 | About 25 tomatillas (mine | |
| 1 | Are small -- ~1.5 inches | |
| 1 | Diameter) | |
| 10 | Green serranos -- seeded and | |
| 1 | Chopped | |
| 5 | Green de arbol chiles -- | |
| 1 | Seeded and chopped | |
| 2 | Green habaneros -- seeded | |
| 1 | And chopped | |
| 1 | (or more) | |
| 1 | Med-lg onion -- chopped | |
| 4 | Cloves garlic -- minced | |
| 1/2 | c | Fresh coriander -- chopped |
| 2 | tb | Minced fresh basil-(2 to 3) |
| 1 | ts | Kosher salt -- pepper to |
| 1 | Taste | |
| 1 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1 | tb | Oil |
| 1/4 | c | Water or stock |
Peel the skin off the tomatillas and wash off sticky surface. Heat oven to 500 degrees. Put washed tomatillas on a pan and cook for 15 min. Cool, then throw all in the blender and blend until smooth. While cooking tomatillas saute all the other stuff in the oil and water. Pour the blended tomatillas into the pot with the vegys and simmer about 30min. The sauce can be left as is or put in the blended to make a smooth sauce. Karen Pepper
Recipe By : From Chile-heads list
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