Mexican Cooking ~ Basic Uncooked Tomato Salse

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* Exported from MasterCook *

 

Basic Uncooked Tomatillo Table Salse / Salsa De Tomatillo F

 

Recipe By : Meatless Mexican Home Cooking ~ Nancy Zaslavsky

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Salsa

Vegetarian Vegan

 

Amount Measure Ingredient -- Preparation Method

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

10 tomatillos (about 1 pound) -- papery husks

removed, washed of their sticky surfaces,

and cored

1 Medium white onion -- coarsely chopped

3 jalapeno or serrano chiles -- stemmed and

coarsely chopped (seeded if you want -- milder salsa)

8 Cilantro Sprigs -- chopped

1/2 Teaspoon kosher salt

8 grinds of black pepper

 

Bring salted water to a boil. Drop in the tomatillos and boil for 1 minute. do

not overcook. Drain and chop.

 

Place the tomatillos, onion, chiles, cilantro, salt, and pepper in a blender

container. Blend to a coarse puree. Taste for seasoning and serve at room

temperature within 3 hours.

 

Varation: Creamy Tomatillo and Avocado Table Salsa

Peel and pit 1 ripe Hass avocado and scoop the flesh into the blender with the

room-temperature tomatillo salsa. Blend a few seconds, keeping some texture.

 

 

 

 

 

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NOTES : Basic green sauce, known as salsa de tomatillo or salsa verde, is

dqually as popular as red tomato sauce in Mexican cooking. tomatillos look like

small green tomatoes covered in papery husks. As with all fresh table salsas,

fresh tomatillo salsa can be made extra spicy with the addition of more

chilies--as they say, to taste. To maintain the bright green color, use only

gresh green chiles because red or dried chiles turn the salsa brown. Yield:

About 2 cups