Salsa Verde 3

SALSA VERDE 3

3 Preparation Time :

Categories : Sauces

Amount Measure Ingredient -- Preparation Method -- -- --

1 1/2 lb Fresh tomatillos

2 Anaheim green chiles

-charred, peeled, & seeded

3 Jalape

-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

20 seconds and pur

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

12 to

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

25 APR

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