Text 28484, 81 rader
Skriven 2012-08-20 06:09:50 av Dave Drum (1:261/38)
Ärende: Chile 1379
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salsa Verde Cocida
 Categories: Salsa, Vegetables, Chilies
      Yield: 1 servings

      1 lb Tomatillos (10-12); husked
           - rinsed
      3    (or more) fresh serranos;
           - to taste
  1 1/2 tb Olive or vegetable oil
      1 md White onion; rough chopped
      2 lg Cloves garlic; peeled,
           - rough chopped
      2 c  Vegetable broth; less or
           - more
    1/3 c  Cilantro; rough chopped
           Salt; more or less*

  The Roasting Method: Lay the tomatillos and chiles on a
  bakign sheet and place about 4 inches below a very hot
  broiler. When the tomatillos and chiles blister, blacken
  and soften on one side, about 5 minutes, turn them over
  and roast the other side.

  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
  (9-10 inch) heavy skillet over medium. Add the onion 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're using to reduce the ingredients to a
  rough-looking puree - smooth enough to hold together, but
  rough enough to keep it from that uninteresting baby-food
  blahness.

  Finishing the Sauce: Wipe the skillet clean, then heat the
  remaining 1/2 tbps of the oil over medium-high. When hot
  enough to make a drop of the puree sizzle sharply, pour it
  in all at once and stir constantly for 4-5 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 chedck 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 broth or water.) Stir in
  cilantro, then taste and season with salt.

  Advance Preparation: The sauce can be prepared 4-5 days
  ahead. If frozen, whiz it in the blender or processor to
  get it back to a beautiful texture.

  Other Chiles You Can Use: Fresh jalapenos can stand in for
  the serranos.

  Risa's notes: I made 1/2 the amount and the sauce reacted
  exactly as Rick says in the recipe. No need to fool with
  this at all. Great the way it is.

  * Salt depends on how salty the broth is. If it is very
  salty, then little will be needed. If it is low sodium,
  then it will need more.

  Recipe by Rick Bayless' Mexican Kitchen

  FROM: Risa Golding; Chile-heads List - 08 Mar 2001

  Uncle Dirty Dave's Archives

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... As for butter vs margarine, I trust cows more than chemists - Joan Gussow

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)