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Salsa Verde is to Mexican cuisine what tomato sauce is to Italian food.
Salsa verde is similar to red salsa, except that instead of using red
tomatoes, it uses the small green tomatillo. Its most popular use is as a chip dip, but also used as a sauce on meats
and poultry.
Check out Linda's
Appetizer Recipes,
Salsa Recipes,
and
Tomatillo Recipes
for more great appetizer ideas.
Salsa Verde - Tomatillo Salsa - Green Salsa
Recipe Type:
Appetizer,
Salsa,
Dips & Spreads,
Tomatillos,
Chile
Peppers
Yields: 2
cups
Prep time: 30 min
Ingredients:
2 large fresh Anaheim
chile peppers*
1/2 pound
tomatillos, husked, rinsed, diced**
1 1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large
chile pepper , stemmed, seeded
1 large
garlic
clove
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon half & half, heavy
cream, sour cream, or whipping cream
Salt and pepper to taste
1 tablespoon fresh-squeezed
lime juice (optional)
Sugar, white or brown (optional) ***
* Also
known as California chilies; available at Latin American
markets and many supermarkets.
** Green tomato-like vegetables with paper-thin husks;
available at Latin American markets and some supermarkets.
Remove dry paperlike skins from tomatillos.
*** Add a little sugar if you want the salsa sweeter.
Preparation:
Char Anaheim chilies directly over gas flame
on your barbecue or with your oven broiler
until blackened on all sides. Enclose in paper bag; let
stand 10 minutes. Rinse off all of the blackened skin and
then chop the chilies. NOTE: Remove seeds for milder
flavor.
Warning:
Wear gloves when working with the chilies and don't rub your
eyes.
In a medium saucepan over
medium-high heat, add tomatillos, chicken
broth, green onions, Serrano chili, and garlic in medium
saucepan; bring to boil. Reduce heat
to medium-low; simmer until mixture is reduced to
approximately 1 2/3
cups, stirring occasionally, about 18 minutes.
Transfer mixture to
blender. Add charred Anaheim chilies, cilantro, and cream.
Puree until smooth. Season salsa with salt and pepper. Add
lime juice.
Can be made 1 day ahead.
Transfer to small bowl; cover and chill. Can be served warm
or chilled.
Variation:
Mash an avocado or two with a fork, then stir into salsa.
The avocado adds a nice texture and richness to this salsa.
Makes approximately 2 cups.
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