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Post by Granny Smith on Mar 27, 2008 11:27:10 GMT -5
Salsa Verde Cruda contributed by carla
5 or 6 medium fresh tomatillos, husked and washed OR 1 (13 oz.) can tomatillos, drained fresh hot green chiles to taste (roughly 2 serranos or 1 jalapeno), stemmed 5 or 6 sprigs fresh cilantro 1/2 small onion, chopped salt, about 1/2 t.
The tomatillos. Boil fresh tomatillos in salted water to cover until barely tender, 8 to 10 minutes; drain. Canned tomatillos only need to be drained.
The puree. Place the tomatillos in a blender or food processor. If you want a milder sauce, seed the chiles, then chop into small bits and add to the tomatillos along with the cilantro and onion; if using a blender, stir well. Blend or process to a coarse puree.
Finishing the sauce. Scrape into a sauce dish, thin to a medium-thick consistency with about 1/2 c. water, then season with salt. let stand for about 1/2 hour before serving, for the flavors to blend.
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