This versatile cooked sauce can be used in any number of Mexican dishes, from chilaquiles to enchiladas. Its superb fresh flavor also doubles as a table salsa when uncooked.
1. Remove the tissue-like husks and discard. Notice that the tomatillos feel sticky and have some residual dirt.
2. Rinse the tomatillos and chilies under cool water and drain.
3. Place the tomatillos and chiles in a heavy-bottomed pan, cover with water, and
bring to a boil.
4. Add the salt, lower the heat to a lively simmer, and cook until the tomatillos
and chilies are tender—approximately 10 to12 minutes; drain.
5. Place the tomatillos, chilies, onion, garlic, cilantro, and cumin in your blender or food processor.
6. Puree until nearly smooth, but with some texture
remaining.
7. Place a skillet over medium high heat and add the oil. When sizzling, add the
salsa verde and cook until it thickens—approximately 5 to 6 minutes.
8. Add the broth and mix well. Taste the salsa and adjust the salt.
Bring the salsa to a boil, reduce the heat to a lively simmer, and cook, stirring, until thickened—approximately 8 to 10 minutes.
A Barbara Adams Beyond Wonderful How To
Mexican Cooking Technique.
