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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 40 |
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Most recipes are calling for green chilies....this one uses fresh tomatillos and jalapeños. This sauce is hot and goes great with enchilada, tacos or frittatas. From Fast, Fresh & Spicy Vegetarian by John Ettinger. One pound of tomatillos is around 11. Ingredients:
1 lb tomatillo, husked and washed |
2 -3 fresh jalapenos, seeded |
5 sprigs fresh cilantro, coarsely chopped |
1 small onion, chopped |
1 garlic clove, chopped |
6 -7 fresh mint leaves (optional) |
2 tablespoons vegetable oil |
2 cups vegetable broth |
1/4 teaspoon salt |
Directions:
1. Boil the tomatillos and jalapenos in salted water until just tender, about 10 minutes, then drain.
2. Place in blender or food processor with cilantro, onion and garlic (mint, if desired) and blend until smooth.
3. Heat oil in a skillet over medium-high heat. Pour sauce in and stir for 5 minutes.
4. Add broth and salt, return to a boil, then simmer for 8 to 10 minutes until thickened.
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