Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Tomate verde
(husks removed, rinsed
1/2 c Cilantro
(loosely packed/roughly
Chopped
1 lg Garlic clove
(peeled and roughly chopped
2 tb Chopped white onion
1/2 ts Sea salt

Put the tomate verde into a pan, barely cover with water, and bring
to a simmer. Continue to cook until the tomates turn a lighter,
faded green and are just soft but not falling apart--about 5 minutes.
Set aside to cool. Put 1/2 cup of the cooking water into a blender
jar, add the cilantro, garlic, onion, and salt, and blend until
almost smooth. Drain the tomates and add them to the blender jar;
blend for a few seconds just to break them up roughly. The sauce
should have a rough texture. Tomatillos are used extensively for
various sauces, salsas, etc. You usually parboil or blanch them for
5-7 minutes or so in boiling water. They are also sometimes called
tomate verde in Mexican cookbooks. From THE ART OF MEXICAN COOKING
by Diana Kennedy. New York: Bantam Books, 1989. Howard Wittenberg

Recipe By :

From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking

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