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LOCATION: Recipes >> Salsa >> Tomatillo 08

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TOMATILLO SALSA
Yield: 3 cups

1 1/2 lb fresh tomatillos
2 Anaheim green chiles, charred, peeled, and seeded
3 jalapeno chiles, partially seeded, veins removed
2 garlic clove
1/2 c chicken broth
1/4 c rice vinegar
1 T light oil
1/4 c cilantro, snipped
pinch salt

After removing the dry husks from the tomatillos, rinse them well
under warm water to remove some of the stickiness. Cut tomatillos
into quarters. Cut the Anaheim chiles and jalapenos into pieces.

To the bowl of a food processor fitted with the knife blade
attachment, add the tomatillos, chile pieces, and cloves of garlic.
Chop to a coarse puree using on and off pulsations. If you want
to use the salsa for dipping tostada chips or spooning onto homemade
pizzas or tortas, it is best to make a coarse puree. For a thinner
sauce consistency, pulse on your food processor for 20 seconds and
puree the salsa. You can further thin down the sauce by adding 1
cup chicken broth, sour cream, or cream. Stir this liquid in during
the simmering stage. This thinner sauce is perfect for enchiladas
and tortas.

After you have pureed the ingredients for our Tomatillo Salsa,
place mixture in a 3-quart saucepan. Simmer everything except the
fresh cilantro, for 12-15 minutes. Place the salsa into a bowl to
cool completely before adding the cilantro. Or store the salsa in
a glass jar in the refrigerator for up to 2 weeks and stir a few
snipped springs of cilantro into the portion you will be serving.
Adjust seasonings, such as salt and more cilantro, by taste testing.

This sauce is probably one of the most adaptable of all of the
salsas: it can be used for dipping tostada chips, adding zest to
guacamole, or saucing enchiladas, tortas, or homemade Mexican pizza.

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