This makes around a quart, and can be made ahead of time and frozen:
1 lb. fresh tomatillos
3 large jalapeno peppers -- seeded
1 medium onion -- chopped
2 cloves garlic
6 sprigs cilantro -- stems removed
2 cups chicken broth(boullion)
1 T. vegetable oil
Husk tomatillos and cut in half. Stem and half peppers.Boil tomatillos and
peppers in chicken broth for 10 minutes. Strain, reserving broth. Combine
tomatillos, peppers and remaining ingredients, except for the oil, in a
blender and mix until almost smooth.
Heat oil in frying pan until very hot. Add the tomatillo mixture and cook
for 4-5 minutes, stirring constantly until dark and thick. Add reserved
broth to mixture and bring to a boil. Reduce heat and cook until thickened,
about 10 minutes, stirring occasionally.
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/realfood/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/realfood/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:realfood-digest@yahoogroups.com
mailto:realfood-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
realfood-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
No comments:
Post a Comment