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Tomatillo Sauce, Semi-Cooked
Mexico - Yucatán
  -   Salsa Verdi
3 cups  
3/4 hr  
This is an excellent all purpose sauce, good with just about anything, but especially with tortilla chips. It originated farther north, but has been enthusiastically adopted in Yucatán. I have two recipes from experts in the cuisine of the region. They absolutely agree on the ingredients, and only differ a few minutes on cooking the tomatillos, but are very different on the proportions of the ingredients. My version doesn't exactly match either, but it's really good.

Tomatillos (1)
Chili Jalapeño (2)  
Some recipes call for you to char the skins of the chilis and tomatillos and rub them off, but I've found this completely unnecessary if you have a good food processor with a sharp metal blade. On the other hand, it is very easy to do if you have a good propane torch.
  1. Strip husks from TOMATILLOS. Place them in a pot with water to cover. Bring it to a boil, and when it has come to a boil simmer for about 9 minutes. Drain and let cool for handling.
  2. Cap CHILIS, core them, shake out the seeds and chop coarse.
  3. Chop ONIONS coarse. Crush GARLIC. Mix with Chilis.
  4. Chop CILANTRO and mix with Chilis.
  5. Put All Ingredients in a food processor and run until as smooth as it will get, but see Note-3.
  6. Serve warm or at room temperature.
  1. Tomatillos:   These are easy to find in the Southwest, even in major supermarkets, but will cost a lot less in smaller markets serving Mexican communities. You can also grow your own anywhere tomatoes grow well. In some areas you may still have to purchase them canned. If so, use 1-1/2 28 oz cans, drain them and cut them in quarters, draining off excess liquid, don't add any salt and don't cook them, they're already cooked. Regular green tomatoes are not an acceptable substitute. For details see our Tomatillo page.
  2. Chilis Jalapeño:   5 ounces (3 pods the size they are here) gives this sauce a mild and pleasant heat by Southern California standards, but if you're from the Frozen North you might not agree. Use your own best judgement. For details see our Chili Page.
  3. Method:   This should be served fairly soon after it is made, for in a few hours the pretty bright green of the cilantro fades, and though the flavor is still good it gradually gets runny in texture. If you must hold it for some time, strain out excess water and stir the Cilantro in just before serving.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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