*  Exported from  MasterCook  *
 
                               SALSA VERDE 3
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Fresh tomatillos
    2                    Anaheim green chiles
                         -charred, peeled, & seeded
    3                    Jalape#o chiles -- partially
                         -seeded & deveined
    2                    Garlic clove
      1/2                Chicken bouillon cube -- or
      1/2   c            Chicken broth
      1/4   c            Rice vinegar
    1       tb           Light oil (sunflower)
      1/4   c            Cilantro -- snipped
    1       pn           Salt
 
   After removing the dry husks from the tomatillos,
   rinse them well under warm water to remove some of the
   stickiness.  Cut tomatillos into quarters. Cut the
   Anaheim chiles and jalape#os into pieces.
   
   To the bowl of a food processor fitted with the knife
   blade attachment, add the tomatillos, chile pieces,
   and cloves of garlic. Chop to a coarse pur#e using on
   and off pulsations.  If you want to use the salsa for
   dipping tostada chips or spooning onto homemade pizzas
   or tortas, it is best to make a coarse puree.  For a
   thinner suace consistency, pulse on your food
   processor for 20 seconds and pur#e the salsa. You can
   further thin down the sauce by adding 1 cup chicken
   broth, sour cream, or cream. Stir this liquid in
   during the simmering stage. This thinner sauce is
   perfect for enchiladas and tortas.
   
   After you have pur#ed the ingredients for your salsa,
   place mixture in a 3-quart saucepan.  Simmer
   everything except the fresh cilantro, for 12 to 15
   minutes.  Place the salsa into a bowl to cool
   completely before adding the cilantro.  Or store the
   salsa in a glass jar in the refrig- erator for up to 2
   weeks and stir a few snipped springs of cilantro into
   the portion you will be serving.  Adjust seasonings,
   such as salt and more cilantro, by taste testing.
   
   This sauce is probably one of the most adaptable of
   all of the salsas: it can be used for dipping tostada
   chips, adding zest to quacamole, or saucing
   enchiladas, tortas, or homemade Mexican pizza.
   Submitted By curmudgn@flash.net (SAM WARING)  On
    TUE, 25 APR 1995 131753 +0000
  
 
 
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