Title: Cooked Tomatillo Salsa
Categories: Sauce
Yield: 1 Servings

1 lb Tomatillos; husked
1/2 ts Salt
1 md White onnion; chopped
2 Cloves garlic; chopped
2 Serrano chiles; stemmed and
-Chopped With seeds and
-veins
1/2 c Cilantro leaves; Unchopped
1 tb Vegetable oil
1 c Vegetable broth

Wash the tomatillos and place in a medium saucepan with enough water to
cover. Add 1/4 teaspoon of the salt and bring to a boil. Cook at a low boil
for 15 mintues to soften. With a slotted spoon, transfer tomatillos to a
food processor bowl.

Add the onion, garlic, serrano chiles and cilantro to the tomatillos and
pulse until the mixture is a slightly chunky puree.

In a large skillet, heat the vegetable oil over medium-high heat. Cook the
pureed tomatillo mixture, along with the remaining 1/4 teaspoon salt, for
about 5 minutes to thicken. Pour in the chicken broth. Bring to a boil,
reduce to a simmer, and cook, uncovered, 20 minutes, or until thickened to
taste. (Thin sauce with additional broth if it thickens too much.) Store in
a sealed container in the refrigerator up to 4 days.

Date: Tue, 18 Jun 1996 15:55:16 -0400

From: Leotah@aol.com

Recipe By : Mexican Cooking For Beginners

MC-Recipe Digest V1 #122

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.