AllenOK
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Allen’s Salsa Verde
Salsa Verde de Allen
Yields: ~2 c
1# (10 - 12 medium) tomatillos, husked and rinsed
Fresh Serrano Chiles to taste, about 3, stemmed
1 ½ T olive or vegetable oil, in all
1 medium (6 oz) white onion, roughly chopped
2 large garlic cloves, peeled and roughly chopped
1/3 c roughly chopped cilantro
Juice of one lime
Salt to taste
Lay the tomatillos and chiles on a baking sheet and place about 4” 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 the tomatillos, chiles, and any accumulated juices to a food processor or blender.
Preheat a large heavy skillet over medium heat. Add 1 T of the oil. Add the onion, and cooking, stirring often, until a deep golden color, about 8 minutes. Stir in the garlic and cook for a minute longer. Scrape the browned mixture into the processor or blender. Pulse to blend the mixture into a rough mixture.
Wipe the skillet clean, and heat the remaining oil over medium-high heat. When it’s hot, drop the puree in all at once, and stir constantly for 4 - 5 minutes, to caramelize the sauce slightly. Add the cilantro and lime juice, then taste to check for salt. Season to taste with the salt.
NOTE: This sauce freezes well. Be sure to use a quality zippered freezer bag, and squeeze as much air out of the bag as possible when you add the sauce. This is a great sauce to use for chicken enchiladas.
Salsa Verde de Allen
Yields: ~2 c
1# (10 - 12 medium) tomatillos, husked and rinsed
Fresh Serrano Chiles to taste, about 3, stemmed
1 ½ T olive or vegetable oil, in all
1 medium (6 oz) white onion, roughly chopped
2 large garlic cloves, peeled and roughly chopped
1/3 c roughly chopped cilantro
Juice of one lime
Salt to taste
Lay the tomatillos and chiles on a baking sheet and place about 4” 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 the tomatillos, chiles, and any accumulated juices to a food processor or blender.
Preheat a large heavy skillet over medium heat. Add 1 T of the oil. Add the onion, and cooking, stirring often, until a deep golden color, about 8 minutes. Stir in the garlic and cook for a minute longer. Scrape the browned mixture into the processor or blender. Pulse to blend the mixture into a rough mixture.
Wipe the skillet clean, and heat the remaining oil over medium-high heat. When it’s hot, drop the puree in all at once, and stir constantly for 4 - 5 minutes, to caramelize the sauce slightly. Add the cilantro and lime juice, then taste to check for salt. Season to taste with the salt.
NOTE: This sauce freezes well. Be sure to use a quality zippered freezer bag, and squeeze as much air out of the bag as possible when you add the sauce. This is a great sauce to use for chicken enchiladas.