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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Salsa Verde Sauce (Tomatillo) Recipe

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This recipe for Salsa Verde Sauce (Tomatillo) is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 medium tomatillos
3 poblano chiles
4 tsp vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1/2 tsp ground cumin
1 1/2 C chicken broth
2 tsp sugar
2 tsp salt
1 C chopped fresh cilantro
Directions:
Directions:
COOKED VERSION:
Remove husks and wash tomatillos. Toss tomatillos and poblanos with 2 teaspoons oil; arrange on baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Place the poblanos in a plastic bag to loosen skin so the skin can be removed. Leave tomatillo skins intact. Set aside

Heat 2 tsp oil in medium saucepan, add onion and cook until golden, 6 to 8 minutes. Add garlic and cumin; cook, stirring frequently, about 30 seconds. Decrease heat to low and stir in broth. Transfer tomatillos and chiles to food processor. Add broth mixture, sugar and salt process until sauce is somewhat chunky. Taste sauce; season with salt and pepper.

SALSA VERDE SAUCE, UNCOOKED
12 medium size tomatillos 1/2 cup red onion
1 clove garlic
1/2 cup fresh cilantro
1 jalapeno pepper, seeded juice of one lime
1/2 tsp salt 2 tsp sugar
In food processor and blend ingredients until smooth. Chill and serve with chips.
Personal Notes:
Personal Notes:
This sauce is so good and can be used with chicken or beef enchiladas. The sauce can be either cooked or uncooked.

 

 

 

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