Serving
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Tomatillo Sauce, Fresh
Mexico
  -   Salsa de Tomate Verde Cruda
Serves
Effort:
Sched:
DoAhead:  
-
**
3/4 hr  
Total
An excellent fresh salsa dip for crisp tortilla chips or similar. It has also been seen in Mexico City topped with thinly sliced avocado and shredded fresh white cheese, then called Salsa de Albaniles (Bricklayer's sauce). Cut your totilla strips about 3/4 inch wide for this dip.




1/2
2
1
1
1/2
1/3
2
#
oz
cl

T
t
T
Tomatillos (1)
Onion white
Garlic small
Chili Serrano (2)
Cilantro (3)
Salt
Water
  1. If your butane blowtorch is handy, as it should be, quickly char the skin of the CHILIS and rinse off the blackened bits under running water.
  2. Dice TOMATILLOS small, chop ONIONS, Chilis, GARLIC and CILANTRO small, mix. See Note-3 about Cilantro.
  3. Grind with your molcajete (or run in your food processor if you don't have a molcajete) until you have the desired texture. It should not be too smooth.
NOTES:
  1. Tomatillos:  These are easy to find in the Southwest, even in major supermarkets, but will be much cheaper in smaller markets serving Mexican communities. Regular green tomatoes are not an acceptable substitute. For details see our Tomatillo page.
  2. Chilis Serrano:   One Serrano makes a sauce that's moderately spicy in Southern California but may not play that way in Peoria. Adjust for your taste, tolerance and latitude. See our Chili Page for more details.
  3. Cilantro:   If you need to make this more than a few hours in advance hold the cilantro. Chop it fine and stir it in just before serving.
  4. 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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