Tomatillo Chile Verde Salsa
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:
2 tablespoons extra virgin olive oil
1 large onion, minced
8 cloves garlic, minced
3 roasted, peeled green chiles (New Mexico, Anaheim or California or poblano chiles)
3 jalapenos (remove the seeds if you would like a mild sauce)
2 pounds tomatillos, husked and quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 teaspoons kosher salt
1/4 teaspoons black pepper
2 teaspoons cumin
5 cups chicken broth
Instructions:
Place tomatillos and peppers under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle. Remove the skin from the green chiles, not the tomatillos.
Combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth.
In a large saucepan or stock pot, heat olive oil over medium-high heat. Saute onions and garlic until tender and fragrant. Pour the tomatillo mixture over the onions and garlic. Add chicken broth, salt, pepper, and cumin. Simmer for about one hour, or less, depending on the consistency you want.
From rx4foodies.wordpress.com