Salsa Verde 3

* Exported from MasterCook *

SALSA VERDE 3

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Fresh tomatillos
2 Anaheim green chiles
-charred, peeled, & seeded
3 Jalape#o chiles -- partially
-seeded & deveined
2 Garlic clove
1/2 Chicken bouillon cube -- or
1/2 c Chicken broth
1/4 c Rice vinegar
1 tb Light oil (sunflower)
1/4 c Cilantro -- snipped
1 pn Salt

After removing the dry husks from the tomatillos,
rinse them well under warm water to remove some of the
stickiness. Cut tomatillos into quarters. Cut the
Anaheim chiles and jalape#os into pieces.

To the bowl of a food processor fitted with the knife
blade attachment, add the tomatillos, chile pieces,
and cloves of garlic. Chop to a coarse pur#e using on
and off pulsations. If you want to use the salsa for
dipping tostada chips or spooning onto homemade pizzas
or tortas, it is best to make a coarse puree. For a
thinner suace consistency, pulse on your food
processor for 20 seconds and pur#e the salsa. You can
further thin down the sauce by adding 1 cup chicken
broth, sour cream, or cream. Stir this liquid in
during the simmering stage. This thinner sauce is
perfect for enchiladas and tortas.

After you have pur#ed the ingredients for your salsa,
place mixture in a 3-quart saucepan. Simmer
everything except the fresh cilantro, for 12 to 15
minutes. Place the salsa into a bowl to cool
completely before adding the cilantro. Or store the
salsa in a glass jar in the refrig- erator for up to 2
weeks and stir a few snipped springs of cilantro into
the portion you will be serving. Adjust seasonings,
such as salt and more cilantro, by taste testing.

This sauce is probably one of the most adaptable of
all of the salsas: it can be used for dipping tostada
chips, adding zest to quacamole, or saucing
enchiladas, tortas, or homemade Mexican pizza.
Submitted By curmudgn@flash.net (SAM WARING) On
TUE, 25 APR 1995 131753 +0000



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