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Old 12-18-2011, 09:10 PM   #1
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Tomatillo Salsa

Serves 4

11 ounces fresh tomatillos, husked and rinsed, stemmed, quartered
˝ cup chicken stock
2 Serrano chiles, seeded and coarse chopped
4 cloves garlic, crushed
1 tablespoon oil
2 tablespoons chopped cilantro
Salt to taste

Place tomatillos in saucepan cut side down, add stock and cook over medium heat 8-10 minutes until soft and translucent.

Place chilis, garlic, cooked tomatillos and stock in food processor, puree.

Heat oil in sauté pan, add puree reduce heat and cook gently until mixture thickens, this sticks easily, keep stirring! Add cilantro and salt to taste. Serve warm or cold.
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Old 12-18-2011, 09:42 PM   #2
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I'll bet that would can up nicely.
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Old 12-19-2011, 12:11 PM   #3
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I don't add the chicken stock when I make it, but I do add freshly squeezed lime juice and corn (usually fresh from the garden, but sometimes frozen). I use this to make chicken enchilada casserole. If I remember, I'll post the recipe for that tomorrow when I'm home. Don't have it with me on the train today.
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Old 12-19-2011, 12:47 PM   #4
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Now I have a craving ~ I love this stuff over eggs and potatoes! Adding tomatillos to my grocery list.

2 serranos might be mighty potent for most folks ... just sayin'
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Tomatillo Salsa Serves 4 11 ounces fresh tomatillos, husked and rinsed, stemmed, quartered ˝ cup chicken stock 2 Serrano chiles, seeded and coarse chopped 4 cloves garlic, crushed 1 tablespoon oil 2 tablespoons chopped cilantro Salt to taste Place tomatillos in saucepan cut side down, add stock and cook over medium heat 8-10 minutes until soft and translucent. Place chilis, garlic, cooked tomatillos and stock in food processor, puree. Heat oil in sauté pan, add puree reduce heat and cook gently until mixture thickens, this sticks easily, keep stirring! Add cilantro and salt to taste. Serve warm or cold. 3 stars 1 reviews
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