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Tomatillo Sauce (Cooked)
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    Tomatillo Sauce (Cooked)

  • 1 lb tomatillos
  • 1 cup cold water
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 jalepeno or serrano peppers, chopped
  • fresh cilantro (optional)
  • 2 T. salad oil
  • 2 tsp salt
  • 1 tsp sugar
  • Remove outer husk from tomatillos. Cook in 4 cups water for 10 minutes. Drain. Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro. Puree until almost liquid. Heat oil in saucepan and pour in sauce. Season with salt and sugar. Lower heat and simmer 5 minutes. If too sour, add another tsp. sugar. Variation: for a sauce with a "toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning frequently, until the husks are quite brown and the fruit is soft. Remove the husk and use the tomatillos. Do not puree the sauce for a chunkier, salsa-type sauce.

    Excellent with poultry, pork, or beef, burritos, tacos, chicken enchiladas and tostadas. Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    From: Chile Head Mailing List
    Post Date:   Date: Sat, 23 May 1998

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