Small Bowl of Tomatillo Sauce
(click to enlarge)

Tomatillo Sauce, Cooked


Mexico   -   Salsa Verde
Makes:
Effort:
Sched:
DoAhead:  		 -
**
45 min
Yes		 In Mexico cooked tomatillo sauce is served mainly with meats and as a recipe ingredient rather than as a condiment or dip, though I confess I've used it quite successfully slightly warm as a dip for fried tortilla chips.




1-1/2
4
1
2
1-1/2
1/2
2
#
oz
cl

T
t
T
Tomatillos (1)
Onion white
Garlic
Chili Serrano (2)  
Oil
Salt
Water
Some recipes call for you to char the skins of the chilis and tomatillos and rub them off, but I've found this unnecessary if you have a good food processor with a sharp metal blade. On the other hand, it is very easy to do if you have a good propane torch.
  1. Dice TOMATILLOS small.
  2. Chop ONIONS, CHILIS and GARLIC small, mix.
  3. Heat Oil and fry Onion mix until onions are translucent, then mix in Tomatillos, Water and Salt. Bring to a boil and simmer covered for about 20 minutes stirring now and then.
  4. Let cool somewhat, then grind in your molcajete or run in your food processor or whatever you have until you achieve the desired smoothness. For most uses that will be fairly smooth.
  5. Reheat and adjust salt to taste and thickness as needed by adding a little water or by simmering uncovered to reduce the water. The sauce should be pourable but not watery.
NOTES:
  1. Tomatillos:   These are easy to find in the Southwest, even in major supermarkets, but will cost a lot less in smaller markets serving Mexican communities. You can also grow your own anywhere tomatoes grow well. In some areas you may still have to purchase them canned. If so, use 2 28 oz cans, drain them and cut them in quarters, draining off excess liquid, don't add any salt and cut the cooking time down to about 10 minutes. Regular green tomatoes are not an acceptable substitute. For details see our Tomatillo page.
  2. Chilis Serrano:   two chilis makes a sauce that's pretty mild in Southern California but may seem otherwise to folks from The Frozen North. Adjust for your taste, tolerance and latitude. For details see our Chilis page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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