Salsa Verde (Mexican Green Tomato Sauce)
fromfood.comwww.food.com/recipe/salsa-verde-mexican-green-tomato-sauce-464182?ftab=reviews
From Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients." This is the best green salsa I've ever made. It can be used as a straight salsa or as a sauce to cook meat in.
Ingredients
Instructions
Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
To serve: Sprinkle the top with the extra cilantro.
Nutrition
- Calories
- 20.7
- Fat Content
- 0.6
- Saturated Fat Content
- 0.1
- Cholesterol Content
- 0
- Sodium Content
- 1.5
- Carbohydrate Content
- 3.9
- Fiber Content
- 1.2
- Sugar Content
- 2.4
- Protein Content
- 0.7
