[CH] Slightly OT - Help With Tomatillos 1

Jim Weller (Jim.Weller@salata.com)
01 Apr 01 21:43:50 -0800

 -=> Quoting "Stewart Rodrigues" to All <=-

 "R> Not quite chile/chilli related

They are if you combine them!

 "R> but I have just got back from holiday
 "R> and my  garden is full of RIPE tomatillos - so ripe that they are
 "R> falling off onto  the ground! My problem is.. what can I do with them?
 "R> Any advice and recipes  gratefully received :)

 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quick-Cooked Tomatillo-Chile Sauce / Salsa Verde
 Categories: Mexican, Salsa, Sauces, Chilies
      Yield: 3 Cups
 
      1 lb Fresh tomatillos, husked and
           -washed -or-
     13 oz Cans tomatillos, drained
      3    Serrano chiles -or-
      2    Jalapeno chiles, stemmed
      5    Cilantro sprigs, roughly
           -chopped
      1 sm Onion, chopped
      1 lg Garlic clove, peeled and
           -roughly chopped
      1 tb Lard or vegetable oil
      2 c  Poultry or meat broth
    1/2 ts Salt (if necessary)
 
  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.
 
MMMMM

                                                YK Jim