Cooked Tomatillo Salsa
The fresh, almost lemony taste of tomatillo makes this lovely green
salsa (salsa verde) the perfect condiment for grilled fish or poultry.
For a slightly different flavor, roast the tomatillos on a fish grid
over a hot grill until they are slightly charred and begin to show a
yellowish color. Husk the cooled tomatillos and continue the simple
cooking vegetable recipes.
Makes about 1½ cups
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2 tablespoons olive oil
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1 small onion, chopped
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1 bunch (6 to 8) green onions (scallions), white and light green parts
only, thinly sliced
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2 small cloves garlic, minced
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1 pound tomatillos, husk removed, stemmed, and finely chopped
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1 medium size or 2 small jalapeno chiles, stemmed, seeded and minced
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1 cup well-flavored chicken stock
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Salt and freshly ground black pepper to taste
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¼ cup chopped fresh cilantro
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Heat the olive oil in a medium size heavy
saucepan over low heat.
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Add the onion and cook, stirring, until
translucent, about 5 minutes.
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Stir in the green onions and garlic. Cook
1 minute. Stir in the tomatillos and jalapeno.
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Add the stock and season well with salt
and pepper. Simmer 15 minutes. Remove from the heat cool to room
temperature.
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Stir in the cilantro and refrigerate several hours. Bring this simple
cooking recipes to room
temperature before serving.
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