Recipe - Cooked Tomatillo Salsa With Arbol Chiles

1 tablespoon Vegetable oil
3 lg Cloves garlic; minced (3 to
4)
1 md White onion; finely chopped
3 Arbol; chiles finely chopped
(approximately 1
tablespoon) (3 to 4)
1 pound Drained cooked or canned
tomatillos
1 cup Chicken broth
1 teaspoon Sugar
One half teaspoon Salt
One half cup Fresh coriander leaves;
chopped

You will need a large skillet or heavy saucepan and either a blender or
food processor. Heat the oil in a large heavy skillet or saucepan over
medium high heat. Add garlic and onion and cook, stirring occasionally,
until onion is transparent. Add chiles and cook for one minute more. Add
tomatillos, then pour in broth and add sugar and salt. Bring to a boil,
lower heat and gently simmer uncovered for thirty minutes. Remove from heat
and let cool. Taste for salt and adjust if necessary. You can either mash
the tomatillos with a fork to produce a coarsetextured salsa, or transfer
the sauce to a food processor or blender to be briefly processed to a
smooth texture. Transfer sauce to a serving dish and just before serving,
stir in coriander leaf. Yield: approximately 2 cups mediumhot green salsa.
Recipe By : BAKERS' DOZEN (ALFORD AND DUGUID)SHOW #BD1A30

Posted to EATL Digest 5 November 96

Date: Wed, 6 Nov 1996 20:34:05 0600

From: Jackie Bordelon jbord@PREMIER.NET

NOTES : When tomatillos are in season they can be easily cooked by peeling
off the paperlike

covering, and then simply boiling the fruits in several inches of water

until softened. We also

freeze cooked tomatillos for use in the cold months. This salsa has great

flavor and a little heat.

It can be made with precooked, frozen, and defrosted tomatillos, as well
as

canned or fresh

cooked tomatillos.