Tomatillo Sauce

[Guest guest]

This will be served at dinner tonight. I will love it, DH will like it and

MIL won't like it at all. I won't put it on her plate. Her loss.

 

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Salsa Verde Cocida

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Rick Bayless' Mexican Kitchen

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1 lb tomatillos (10-12), husked & rinsed

fresh serrano chiles (roughly 3), to taste

1.5 tbsp olive oil or vegetable oil

1 med white onion (6 oz), roughly chopped

2 lg cloves garlic, peeled & roughly chop

2 cups vegetable broth, less or more

1/3 cup cilantro, roughly chopped

salt, more or less*

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For the tomatillos and chiles:

 

The Roasting Method:

 

Lay the tomatillos and chiles on a bakign sheet and place about 4 inches

below a very hot broiler. When the tomatillos and chiles blister, blacken

and soften on one side, about 5 minutes, turn them over and roast the other

side.

 

Transfer tomatillos, chiles and any accumulated juices to a food processor

or blender.

 

The puree:

 

Heat 1 tbsp of the oil in a deep, medium large (9-10 inch) heavy skillet

over medium. Add the onion and cook, stirring often, until deep golden,

about 8 minutes. Stir in the garlic and cook a minute longer, then scrape

the browned mixture into the processor or blender. If using a blender, cover

it loosely. Now, pulse whatever machine you're using to reduce the

ingredients to a rough-looking puree - smooth enough to hold together, but

rough enough to keep it from that uninteresting baby-food blahness.

 

Finishing the Sauce: Wipe the skillet clean, then heat the remaining 1/2

tbps of the oil over medium-high. When hot enough to make a drop of the

puree sizzle sharply, pour it in all at once and stir constantly for 4-5

minutes, as your sauce base sears and sizzles into a darker and thicker

mass. (You'll notice that characteristic roasty, tangy aroma fill the

kitchen.) Stir in the broth, let return to a boil, reduce the heat to medium

and simmer briskly until thick enough to coat a spoon, about 10 minutes.

(You can chedck the consistency by spooning a little on a plate; If it looks

watery, solids separating quickly from the broth, simmer it longer; if it

mounds thickly, stir in a little broth or water.) Stir in cilantro, then

taste and season with salt.

 

Advance Preparation: The sauce can be prepared 4-5 days ahead. If frozen,

whiz it in the blender or processor to get it back to a beautiful texture.

 

Other Chiles You Can Use: Fresh jalapenos can stand in for the serranos.

 

Risa's notes: I made 1/2 the amount and the sauce reacted exactly as Rick

says in the recipe. No need to fool with this at all. Great the way it is.

 

* Salt depends on how salty the broth is. If it is very salty, then little

will be needed. If it is low sodium, then it will need more.

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RisaG