Quick-cooked tomatillo-chile sauce / salsa verde

3 Cups

Ingredients

Quantity Ingredient
1 pounds Fresh tomatillos, husked and washed -or-
13 ounces Cans tomatillos, drained
3 Serrano chiles -or-
2 Jalapeno chiles, stemmed
5 Cilantro sprigs, roughly chopped
1 small Onion, chopped
1 large Garlic clove, peeled and roughly chopped
1 tablespoon Lard or vegetable oil
2 cups Poultry or meat broth
½ teaspoon Salt (if necessary)

Directions

Boil the fresh tomatillos and chiles in salted water to cover until tender, 10-15 minutes; drain. Simply drain canned tomatillos. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture. Heat the lard or vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.

Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.

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