Adapted from The Essential Cuisines of Mexico
by Diana Kennedy
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1 dozen tomate verde (sold as tomatillos), husks removed and well rinsed 5 poblano chilis 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 cup cilantro, leaves and tender stems, roughly chopped Salt to taste Roast and peel the chilis, de-seed. Place the tomatillos in small saucepan with enough water to cover. Bring to a gentle simmer over medium heat. Stir occasionally so they cook evenly. They should be pale green and tender but still whole, about 10 minutes. Remove from heat. Put the tomatillos in a blender, add the rest of the ingredients and enough water to process. Liquefy. Pour into a pot and simmer genty for 20 minutes. Serve, freeze or can it. Note: if you use fresh serrano chilies instead of poblanos, you have Diana Kennedy's Salsa de Tomat Verde. As is the recipe is a generic cooked green salsa, similar to the now extinct and dearly missed Taco Bell green sauce. rjs - 15/10/2012 |