© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Rick Bayless' Mexican Kitchen
1 pound tomatillos (10-12), husked and rinsed
fresh serrano chiles (roughly 3), to taste
1.5 tablespoon olive oil or vegetable oil
1 medium white onion (6 ounce), roughly chopped
2 large cloves garlic, peeled and roughly chop
2 cups vegetable broth, less or more
⅓ cup cilantro, roughly chopped
salt, more or less1
For the tomatillos and chiles:
The Roasting Method:
Lay the tomatillos and chiles on a baking sheet and place about 4 inches below a very hot broiler. When the tomatillos and chiles blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. Transfer tomatillos, chiles and any accumulated juices to a food processor or blender.
Heat 1 tablespoon of the oil in a deep, medium large (9-10 inch) heavy skillet over medium. Add the onion and cook, stirring often, until deep golden, about 8 minutes. Stir in the garlic and cook a minute longer, then scrape the browned mixture into the processor or blender. If using a blender, cover it loosely. Now, pulse whatever machine you're using to reduce the ingredients to a rough-looking purée - smooth enough to hold together, but rough enough to keep it from that uninteresting baby-food blahness.
Finishing the Sauce:
Wipe the skillet clean, then heat the remaining ½ tablespoon of the oil over medium-high. When hot enough to make a drop of the purée sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, as your sauce base sears and sizzles into a darker and thicker mass. (You'll notice that characteristic roasty, tangy aroma fill the kitchen.) Stir in the broth, let return to a boil, reduce the heat to medium and simmer briskly until thick enough to coat a spoon, about 10 minutes. (You can check the consistency by spooning a little on a plate; If it looks watery, solids separating quickly from the broth, simmer it longer; if it mounds thickly, stir in a little broth or water.) Stir in cilantro, then taste and season with salt.
The sauce can be prepared 4-5 days ahead. If frozen, whiz it in the blender or processor to get it back to a beautiful texture. Other Chiles You Can Use: Fresh jalapeños can stand in for the serranos.
1 Salt depends on how salty the broth is. If it is very salty, then little will be needed. If it is low sodium, then it will need more.