1 pound (10 to 12 medium) tomatillos, husked and rinsed
Fresh serrano or jalapeno chiles to taste (roughly 3 1/2 ounce total), stemmed
1 1/2 TBsp olive or vegetable oil
1 medium (6 oz) white onion roughly chopped
2 large garlic cloves, peeled and roughly chopped
2 cups chicken or beef broth
1/3 cup roughly chopped cilantro
salt 1/2 to 3/4 tsp depending on saltiness of broth
Instructions
The roasting method- Lay the tomatillos and chiles on baking sheet and place about 4 inches below a very hot broiler. When the toatillos and chiles blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side.
The boiling method- Half fill a medium 92 to 3 quart) saucepan with water, salt generously and bring to a boil. Add the tomatillos and chiles and simmer vigorously over medium heat until the tomatillos have softened a little and lost their brightness everywhere except on the indented stem end, 2 to 4 minutes. Drain and cool.
Transfer tomatillos, chiles and any accumulated juices to a food processor or blender.
The puree- Heat 1 TBSp of the oil in a deep, medium large (9 r 10 inch) heavy skillet over medium. Add the nion and cook, stirring often, until deep golden, about 8 minutes. Stir in the garlic and cook a minute longer, then scrape the browned mixture into the processor or blender. If using a blender, cover it loosely, Now, pulse whatever machine you are using to reduce the ingredients to a rough-looking puree--smooth enough to hold together, but rough enough t keep it from that uninteresting baby-food blahness.
Finishing the sauce. Wipe the skillet clean; then heat the remaining 1/2 TBSp of the oil over medium-high heat. When hot enough to make a srop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, as your sauce base sears and sizzles into a darker and thicker mass. (You'll notice that characteristic roasty, tangy aroma fill the kitchen.)
Stir in the broth, let return to a boil, reduce the heat to medium and simmer briskly until thick enough to coat a spoon about 10 minutes. You can check the consistency by spooning a little on a plate- If it looks watery, solids separating quickly from the broth, simmer it longer; if it mounds thickly, stir in a little more broth or water. Stir in cilantro, then taste and season with salt.
Originally Submitted
2/21/2015
0 Out of 5 from
0 reviews
You can add this Tomatillo-Serrano Sauce recipe to your own private DesktopCookbook.
