Green Chile Sauce
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
7 large tomatillos (about 12 oz.)
1 cup fat-free, less-sodium chicken broth
1/3 cup chopped fresh cilantro
1/3 cup chopped roasted Anaheim chiles
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, chopped
Instructions:
Discard the husks and stems of the tomatillos. Cook the tomatillos in a pot of boiling water for 10 minutes or until they are tender. Drain the tomatillos and place them and their broth, along with the remaining ingredients, into a blender and process until smooth.
Yields 3 cups.
Recipe from Cooking Light Magazine, 09/02/02.