*  Exported from  MasterCook  *

                   Quick-Cooked Tomatillo-Chile Sauce

Recipe By     : Eating Well, 1990
Serving Size  : 8    Preparation Time :0:20
Categories    : Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      pound         fresh tomatillos -- (11 medium), husked
                       -- and washed
  3                    fresh serrano peppers -- stemmed
  1      tablespoon    fresh cilantro -- chopped
  1      small         onion -- chopped
  1      large         clov  garlic -- peeled and chopped
  1      teaspoon      vegetable oil
  2      cups          low sodium chicken broth -- defatted
                       salt -- to taste

Have the measure of broth ready.

Cook fresh serrano or jalapeno peppers in boiling salted water until tender -
about 5 minutes. (NOTE - If using fresh tomatillos, cook them with chiles.)

Place tomatillos and chiles in a blender or food processor, along with
cilantro, onion, and garlic.  Stir.  Process until smooth, but retain a little
texture.

Heat oil in a medium-large non-stick skillet set over medium-high heat.  When
oil is hot enough to make a drop of the puree sizzle.

Busted by Christopher E. Eaves <[email protected]>








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