Tomatillo Salsa
 
eating well 
 
to give it some extra tang, i like to add fresh lime or lemon juice to 
the original 
recipe. the sauce would go great with grilled meat or chicken. 
 
1 lb.  tomatillos (about 16)
3   jalapenos, stems removed
1 small  onion, quartered
2 clove  garlic, peeled
1 Tbsp  canola oil
1/2 tsp  dried mexican oregano
1 cup  chicken broth
  salt and white pepper
1 tsp  lime juice (optional)
 
place tomatillos and chiles in a saucepan; add water to cover. bring to a 
boil and simmer until tomatillos are very tender (15 minutes). place 
onions and garlic in a food processor and pulse until finely chopped. 
add drained tomatillos and chiles and process until smooth. 
in a heavy bottomed saucepan, heat oil over medium low heat. add tomatillo 
mixture and oregano. cook, stirring constantly, until mixture darkens and 
thickens, about 10 minutes. stir in chicken broth and return to a simmer. 
simmer, stirring 
occasionally, until sauce is thick enough to coat the back of a spoon, 
about 20 minutes. season with salt and let cool to room temperature. 
 
 
-- 
(ID: 4098) Mirror: rec.food.recipes: Fri, Jan 7, 2005


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