*  Exported from  MasterCook  *

                             Salsa Verde 3

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Sauces

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2   lb           Fresh tomatillos
  2                    Anaheim green chiles --
                       -charred, peeled, & seeded
  3                    Jalapeño chiles -- partially
                       -seeded & deveined
  2       cl           Garlic
    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 jalapeños 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 purée 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
 sauce consistency, pulse on your food processor for 20 seconds and
 purée the salsa. You can 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 qt saucepan. Simmer everything except the fresh cilantro,
 for 12 to 15 minutes. Place the salsa into a bowl to cool
 completely before adding the cilantro. Or store the salsa in a
 glass jar in the refrigerator 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.

 Posted by: Sam Waring <[email protected]>
 On Tue, 25 Apr 1995 131753 +0000


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