Monday, March 13, 2006

Tomatillo Sauce

The Tomatillo looks like a green tomato with a husk on the outside. This little veggie is part of many Latin American green sauces.

Stephanie made dinner at 884 last night, and the star of her meal was a green sauce that started by boiling the husked tomatillos with a some jalapeno peppers.

Steph knew they were ready to be taken out of the water by the change in color. See how they turned "army" green compared to the first picture?

T-Rex drained the water off, added the tomatillos and peppers to the blender with a clove of garlic and about 1. 5 cups of fake chicken broth.

Then she whirred it all up until it wasn't chunky anymore. And at the last minute I think some lime juice and cilantro went in too.

The whole thing went back in to a sauce pan to stay warm and reduce a little.

Ingredients and Directions
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
1 bunch fresh cilantro, chopped

Place tomatillos and serrano chiles in a pot with water,
enough to cover them. Bring to boil, and continue boiling
until tomatillos turn a different shade of green (from
bright green to a dull, army green). Strain tomatillos and
chiles, and place in a blender with another quarter piece of
onion, 1 clove garlic, and a pinch of salt. Pour in reserved
chicken broth, so that liquid just covers the veggies in the
blender by about an inch. Blend all ingredients until they
are completely pureed. Pour salsa in a medium saucepan, and
bring to a low boil.


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