Quick Tomatillo Chile Sauce

Ingredients:
  • 1 lbs fresh tomatillos, husked and washed or two 13oz cans, drained
  • fresh hot chiles to taste - 2 jalapeños or 3 serranos or 1 habanero)
  • 5 to 6 sprigs fresh cilantro (coriander leaves)
  • 1 small onion, chopped
  • 1 large clove garlic, chopped
  • 1 Tbsp vegetble broth
  • 2 cups vegetable broth
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Preparation:

Boil the fresh tomatillos and chiles in salted water to cover until tender, about 10-15 minutes, drain. If using canned, just drain.

In a blender or food processor purée chiles and tomatillos along with the cilantro, onion & garlic; If using a blender, stir well, but make sure the mixture still has some texture.

Heat the Tbsp of vegetable broth in a large skillet over medium high heat. When hot, pour in purée all at once and stir constantly for 4 to 5 minutes until sauce gets darker and thicker. Add the 2 cups of broth, return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon, about 10 minutes more. Add salt to taste.

Servings:
Source: JBennicoff@aol.com
Submitted by: Recipe Group Member
Date: Sep 13, 1997


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salsa-verde-4 Recipe - MoreRecipes.com

salsa-verde-4

Ingredients:
  • Date: Sat, 13 Sep 1997 00:59:29 -0400 (EDT) From: JBennicoff@aol.com Quick Tomatillo Chile Sauce (Salsa Verde) 1 pound fresh tomatillos, husked and washed or two 13oz cans, drained fresh hot chiles to taste - 2 jalapeños or 3 serranos or 1 ? habanero) 5 -6 sprigs fresh cilantro (coriander leaves) 1 small onion, chopped 1 large clove garlic, chopped 1 Tbsp vegetble broth 2 cups vegetable broth salt to taste

    Boil the fresh tomatillos and chiles in salted water to cover until tender, about 10-15 minutes, drain. If using canned, just drain. 2. In a blender or food processor purée chiles and tomatillos along with the cilantro, onion & garlic; If using a blender, stir well, but make sure the mixture still has some texture.

    Heat the Tbsp of vegetable broth in a large skillet over medium high heat. When hot, pour in purée all at once and stir constantly for 4 to 5 minutes until sauce gets darker and thicker. Add the 2 cups of broth, return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon, about 10 minutes more. Add salt to taste.

    Servings:
    Source:
    Submitted by: Recipe Group Member
    Date:


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