Monday, December 06, 2004

Tomatillo Sauce

from The Greens Cookbook by Deborah Madison

1 pound fresh tomatillos
1/2 small red onion, very finely diced
1 clove garlic, finely chopped
2 serrano or other hot green chilies, seeded and finely chopped
4 tablespoons cilantro leaved, chopped
sugar, if necessary
mild vinegar to taste

Bring a pan of water to a boil. After removing the papery husks from the tomatillos, add them to the pan, and lower the heat. Simmer them gently for about 20 minutes or less; do not let them split. As they rise to the surface, it will be necessary to turn them so that they cook all over. When the tomatillos are done cooking, drain them in a collander.

Sauté red onion in a little oil until slightly soft.

Place the onion, garlic, chilies, and cilantro in your blender (be careful not to overfill--you may have to do this in two batches) and blend the tomatillos to make a coarse textured puree (do not overaerate). As you blend them add a pinch or two of sugar. Taste and season with salt and a few drops to 1/2 teaspoon of vinegar.

Makes 1 1/2 cups (Double the recipe if making the enchiladas)

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