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LOCATION: Recipes >> Salsa >> Verde 03

Print this Recipe    Verde 03

Yield: 3 cups

1 1/2 lb fresh tomatillos
2 Anaheim green chiles, charred, peeled, and seeded
3 jalapeno chiles, seeded and deveined
2 garlic cloves
1/2 c chicken broth
1/4 c rice vinegar
1 T light oil
1/4 c cilantro, snipped

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
suace 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 your salsa, place mixture
in a 3-quart saucepan. Simmer everything except the fresh cilantro,
for 12 to 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.


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