Side Pannel
Cooked Tomatillo Salsa
Ingredients List
- 1 lb Tomatillos; husked
- 1/2 ts Salt
- 1 md White onnion; chopped
- 2 Cloves garlic; chopped
- 2 Serrano chiles; stemmed and
- -Chopped With seeds and
- -veins
- 1/2 c Cilantro leaves; Unchopped
- 1 tb Vegetable oil
- 1 c Vegetable broth
Directions
Wash the tomatillos and place in a medium saucepan with enough water to
cover. Add 1/4 teaspoon of the salt and bring to a boil. Cook at a low boil
for 15 mintues to soften. With a slotted spoon, transfer tomatillos to a
food processor bowl.
Add the onion, garlic, serrano chiles and cilantro to the tomatillos and
pulse until the mixture is a slightly chunky puree.
In a large skillet, heat the vegetable oil over medium-high heat. Cook the
pureed tomatillo mixture, along with the remaining 1/4 teaspoon salt, for
about 5 minutes to thicken. Pour in the chicken broth. Bring to a boil,
reduce to a simmer, and cook, uncovered, 20 minutes, or until thickened to
taste. (Thin sauce with additional broth if it thickens too much.) Store in
a sealed container in the refrigerator up to 4 days.
cover. Add 1/4 teaspoon of the salt and bring to a boil. Cook at a low boil
for 15 mintues to soften. With a slotted spoon, transfer tomatillos to a
food processor bowl.
Add the onion, garlic, serrano chiles and cilantro to the tomatillos and
pulse until the mixture is a slightly chunky puree.
In a large skillet, heat the vegetable oil over medium-high heat. Cook the
pureed tomatillo mixture, along with the remaining 1/4 teaspoon salt, for
about 5 minutes to thicken. Pour in the chicken broth. Bring to a boil,
reduce to a simmer, and cook, uncovered, 20 minutes, or until thickened to
taste. (Thin sauce with additional broth if it thickens too much.) Store in
a sealed container in the refrigerator up to 4 days.
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