Cooked Green Salsa

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* Exported from MasterCook *

 

Cooked Green Salsa

 

Recipe By : Mexico:The Vegetarian Table by Victoria Wise

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Salsa

Vegan

 

Amount Measure Ingredient -- Preparation Method

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8 medium (8-10) tomatillos, husked, stemmed, rinsed -- (3/4

pound)

OR 1 (10-ounce) can -- drained

1/4 small onion -- coarsely chopped

1 1/2 cups water

2 jalapeno or serrano chilies -- stemmed

1 cup cilantro leaves

1/2 teaspoon salt

 

Combine the tomatillos, if using fresh ones, and the onion in a saucepan large

enough to hold them in a single layer. Add the water and bring to a boil. Cover

the pot and simmer for 5 minutes, or until the tomatillos are soft but still

hold their shape. Transfer the tomatillos, onions, and 1/2 cup of the cooking

water to a food processor or food mill. Add the chilies, cilantro, and salt and

puree. Cool or chill before using. May be refrigerated for up to 3 days.

 

 

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NOTES : If you are using canned tomatillos, remember that are already blanched,

so you should modify the instructions thus: Drain the tomatillos, reserving 1

cup of the liquid. Set the tomatillos aside and pour the liquid into a saucepan.

Add the onion, bring to a boil, and proceed with the recipe.