Salsa Con Tomatillos
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 Tsp. salt
- 2 C. cilantro -- chopped
- 1/2 C. oil or lard
- Ortega chiles for milder taste
- 2 tortillas
- 2 fresh jalapeno chiles
- chopped -- or 2 cans chopped
- 1 garlic clove
- 1/2 C. onion -- chopped
- 1 Pinch sugar
- 2 Cans tomatillos (10 oz. each)
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Drain juice from tomatillos. Fry tortillas lightly in oil until they are crisp, but not dark. Combine tortillas into juice of tomatillos and let them soften, then place in blender and blend until smooth. Meanwhile, heat oil in saucepan; add chiles and onion and cook until soft, but not brown. Add cilantro and garlic which has been crushed in the salt. Cook 5 minutes. Add blended tortillas to sauce and cook 5 minutes. Add 1 to 2 drops of green food coloring if desired. Serve over enchiladas.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Colander