salsa verde cocida
 
rick bayless' mexican kitchen 
 
1 lb.  tomatillos (10-12), husked & rinsed
  fresh serrano chiles (roughly 3), to taste
1.5 Tbsp  olive oil or vegetable oil
1 medium  white onion (6 oz), roughly chopped
2 large  cloves garlic, peeled & roughly chop
2 cup  vegetable broth, less or more
1/3 cup  cilantro, roughly chopped
  salt, more or less*
 
for the tomatillos and chiles: 
 
the roasting method: 
 
lay the tomatillos and chiles on a baking sheet and place about 4 inches 
below a very hot broiler. when the tomatillos and chiles blister, blacken 
and soften on one side, about 5 minutes, turn them over and roast the 
other side. transfer tomatillos, chiles and any accumulated juices to a 
food processor or blender. 
 
the puree: heat 1 tbsp of the oil in a deep, medium large (9-10 inch) 
heavy skillet over medium. add the onion and cook, stirring often, until 
deep golden, about 8 minutes. stir in the garlic and cook a minute longer, 
then scrape the browned mixture into the processor or blender. if using a 
blender, cover it loosely. now, pulse whatever machine you're using to 
reduce the ingredients to a rough-looking puree - smooth enough to hold 
together, but rough enough to keep it from that uninteresting baby-food 
blahness. finishing the sauce: wipe the skillet clean, then heat the 
remaining 1/2 tbsp of the oil 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, as your sauce base sears and sizzles into a 
darker and thicker mass. (you'll notice that characteristic roasty, tangy 
aroma fill the kitchen.) stir in the broth, let return to a boil, reduce 
the heat to medium and simmer briskly until thick enough to coat a spoon, 
about 10 minutes. (you can check the consistency by spooning a little on a 
plate; if it looks watery, solids separating quickly from the broth, 
simmer it longer; if it mounds thickly, stir in a little broth or water.) 
stir in cilantro, then taste and season with salt. 
 
advance preparation: the sauce can be prepared 4-5 days ahead. if frozen, 
whiz it in the blender or processor to get it back to a beautiful texture. 
other chiles you can use: fresh jalapenos can stand in for the serranos. 
risa's notes: i made 1/2 the amount and the sauce reacted exactly as rick 
says in the recipe. no need to fool with this at all. great the way it is. 
 
* salt depends on how salty the broth is. if it is very salty, then little 
will be needed. if it is low sodium, then it will need more. source: 
http://www.hotchili.st/2recipes/salsa/salsa_verde_cocida___rick_bayless.txt 
 
 
 
-- 
 
(ID: 74502) Mirror: rec.food.recipes: Mon, Mar 21, 2005


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