Tomatillo-Chile Sauce - 1 pt

[Guest guest]

* Exported from MasterCook *

 

Tomatillo-Chile Sauce - 1 pt

 

Recipe By : " How To Make Sauces & Gravies " (Boston Common Press).

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound fresh tomatillos -- husked and washed

1 fresh jalapeno -- or Serrano chilies, stemmed

(and seeded for a milder sauce) (1 to 2)

2 tablespoons chopped fresh cilantro leaves

1/2 small onion -- chopped

1 small garlic clove -- chopped

1 1/2 teaspoons vegetable oil

1/2 cup canned low-sodium chicken broth

Salt

 

 

Place tomatillos and chilies in saucepan, add water to cover. Bring to

a boil, cover, and simmer until barely tender, about 8 minutes. Drain

and transfer to food processor or blender. Add cilantro, onion and

garlic and pulse to coarse puree. Heat oil in medium skillet until,

stirring often, over shimmering. Add puree all at once and cook medium-

high heat, until mixture darkens and thickens, about 5 minutes. Add

broth and simmer, stirring occasionally, until mixture thickens, 10 to

15 minutes. Season with salt to taste. (Sauce 1 can be refrigerated in

airtight container for 2 days).

 

Makes about 1 cup or 4 servings.

 

Serve this tart, fragrant sauce with seafood, grilled beef, pork, or

even chicken.

 

Per serving: 39 calories, 2 g fat (0.3 g saturated fat; 46 percent

calories from fat); 4 g carbohydrates, 0 mg cholesterol; 84 mg sodium;

1 g protein; 1 g fiber.

 

35 MINUTES

10 minutes to make

25 minutes to cook

 

Source:

" Detroit News, 6 May 2005 "

S(MC format by Chupa Babi):

" 05.06.05 "

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - -

-

 

Per Serving (excluding unknown items): 47 Calories; 2g Fat (41.4%

calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 66mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1/2

Fat.

 

 

Nutr. Assoc. : 926516 20103 26544 0 0 0 4017 0

 

 

 

 

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[Guest guest]

Hi All,

 

Hope you are all having a great day. I make Salsa Verde for my son all the

time. I just boil the tomatillos after I take off the husks and wash them. Boil

until tender and just blend with some garlic,hot pepper,cilantro and lime. No

need to saute with oil or anything. He enjoys it with the lime tortilla chips.

 

Tone~

[Guest guest]

I assume that you used a vegetarian broth instead of a chicken broth.

I am looking forward to making this chili sauce for our burrito bar

that my husband loves. I have been buying tomatillo [green] salsa

 

I love tomatillos. They grow like weeds in warm climates--like

tomatoes, but do not ripen here on the coast of northern California

until September or early October. They do reseed easily in the

garden. They are fairly expensive in our local Coop considering how

easy they are to grow.

 

Kathleen

Eureka CA

 

 

 

> Tomatillo-Chile Sauce - 1 pt

>

> Recipe By : " How To Make Sauces & Gravies " (Boston Common Press).

> Serving Size : 4 Preparation Time :0:00

> Categories :

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 1/2 pound fresh tomatillos -- husked and washed

> 1 fresh jalapeno -- or Serrano chilies, stemmed

> (and seeded for a milder sauce) (1 to 2)

> 2 tablespoons chopped fresh cilantro leaves

> 1/2 small onion -- chopped

> 1 small garlic clove -- chopped

> 1 1/2 teaspoons vegetable oil

> 1/2 cup canned low-sodium chicken broth

> Salt

>

>

> Place tomatillos and chilies in saucepan, add water to cover. Bring to

> a boil, cover, and simmer until barely tender, about 8 minutes. Drain

> and transfer to food processor or blender. Add cilantro, onion and

> garlic and pulse to coarse puree. Heat oil in medium skillet until,

> stirring often, over shimmering. Add puree all at once and cook

medium- high heat, until mixture darkens and thickens, about 5

minutes. Add broth and simmer, stirring occasionally, until mixture

thickens, 10 to 15 minutes. Season with salt to taste. (Sauce 1 can be

refrigerated in airtight container for 2 days).

>

> Makes about 1 cup or 4 servings.

>