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    Salsa Verde Cocida

  • 1 lb tomatillos (10-12), husked & rinsed
  • fresh serrano chiles (roughly 3), to taste
  • 1.5 tbsp olive oil or vegetable oil
  • 1 med white onion (6 oz), roughly chopped
  • 2 lg cloves garlic, peeled & roughly chop
  • 2 cups vegetable broth, less or more
  • 1/3 cup cilantro, roughly chopped
  • salt, more or less*
  • For the tomatillos and chiles:
    The Roasting Method:
    Lay the tomatillos and chiles on a bakign sheet and place about 4 inches below a very hot broiler. When the tomatillos and chiles blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side.

    Transfer tomatillos, chiles and any accumulated juices to a food processor or blender.

    The puree:
    Heat 1 tbsp of the oil in a deep, medium large (9-10 inch) heavy skillet over medium. Add the onion and cook, stirring often, until deep golden, about 8 minutes. Stir in the garlic and cook a minute longer, then scrape the browned mixture into the processor or blender. If using a blender, cover it loosely. Now, pulse whatever machine you're using to reduce the ingredients to a rough-looking puree - smooth enough to hold together, but rough enough to keep it from that uninteresting baby-food blahness.

    Finishing the Sauce: Wipe the skillet clean, then heat the remaining 1/2 tbps of the oil over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, as your sauce base sears and sizzles into a darker and thicker mass. (You'll notice that characteristic roasty, tangy aroma fill the kitchen.) Stir in the broth, let return to a boil, reduce the heat to medium and simmer briskly until thick enough to coat a spoon, about 10 minutes. (You can chedck the consistency by spooning a little on a plate; If it looks watery, solids separating quickly from the broth, simmer it longer; if it mounds thickly, stir in a little broth or water.) Stir in cilantro, then taste and season with salt.

    Advance Preparation: The sauce can be prepared 4-5 days ahead. If frozen, whiz it in the blender or processor to get it back to a beautiful texture.

    Other Chiles You Can Use: Fresh jalapenos can stand in for the serranos.

    Risa's notes: I made 1/2 the amount and the sauce reacted exactly as Rick says in the recipe. No need to fool with this at all. Great the way it is.

    * Salt depends on how salty the broth is. If it is very salty, then little will be needed. If it is low sodium, then it will need more.

    From: RisaG. Adapted from Bon Appetit, March 2001
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Fri, 6 Apr 2001

    *BACK TO SALSA*







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