Free Recipe Tomatillo Salsa (Salsa De Tomate Verde)
Recipe Type: E Recipes
Recipe Preparation: boil
Cooking Ingredients for Tomatillo Salsa (Salsa De Tomate Verde) Recipe
3 c Water
2-1/2 ts Salt
2 Cloves garlic
4 Fresh serrano chili peppers
1 lb Tomatillos; husks removed
1/2 c Fresh cilantro; (fresh
-coriander) sprigs
1/4 c Onion; finely chopped
Tomatillo Salsa (Salsa De Tomate Verde) Preparation
In a saucepan over high heat, combine the water and 1 teaspoon of the salt and bring to a boil. Add the garlic, chilies and tomatillos and cook, uncovered, until soft, 8-10 minutes. Drain, reserving 1/2 cup of the liquid. When cool enough to handle, stem the chilies and tomatillos. In a blender or in a food processor fitted with the metal blade, combine the garlic, chiles, tomatillos, reserved liquid, cilantro and remaining 1-1/2 teaspoons salt. Process to form a smooth puree, then transfer to a bowl. Stir in the chopped onion. Let the salsa cool to room temperature, then serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week. Found on most tables in Mexican homes and restaurants, this versatile condiment enhances any savory dish. It is made with tomatillos, which are known in Mexico as tomates verdes; and although they aren”t, in fact, related to tomatoes, their size, shape and texture are similar. You”ll find them fresh, covered in their brown papery husks, in ethnic markets, well-stocked food stores, or in fruit and vegetable shops; they are also sold canned. Source: Mexican Favorites, Williams-Sonoma Kitchen Library Posted to MC-Recipe Digest V1 #1065 by M. Hicks <nitro_ii@email.msn.com> on Jan 31, 1998
Cooking Temperature:
Recipe Serves: 2
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