Recipe: Quick Tomatillo Chile Sauce (Salsa Verde)

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Yield: 1 Servings

      1 lb Fresh tomatillos; husked and
           -- washed or two 13oz cans,
           -- drained
           Fresh hot chiles to taste (2
           -- jalapenos or 3 serranos
           -- or
           -- 1 ? habanero)
      5    Sprigs fresh cilantro
           -- (coriander leaves) (up to
           -- 6)
      1 sm Onion; chopped
      1 lg Clove garlic; chopped
      1 tb Vegetble broth
      2 c  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.
In a blender or food processor puree 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 tablespoon of vegetable broth in a large skillet over medium high heat. When hot, pour in puree 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.

Posted to fatfree digest V97 #208 by JBennicoff@aol.com on Sep 13, 1997

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