Tomatillo Dried Chili and Cilantro Sauce
From mystic_river1 16 years agoIngredients
- 2 large, dried New Mexico chilies shopping list
- 1 cup boiling water shopping list
- 3/4 pound fresh tomatillos, husked and rinsed shopping list
- 2 very large garlic cloves, sliced shopping list
- 1 bunch cilantro shopping list
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- Preparation shopping list
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- Stem and seed chilies, break up pods. Combine in a saucepan with the boiling water, let stand for 15 minutes. shopping list
- Add tomatillos and garlic to saucepan. Chop cilantro stems and add to pan. shopping list
- Simmer, then lower heat and cook, covered, until tomatillos are soft, turning them occasionally. Transfer to blender or food processor. shopping list
- Add cilantro leaves, make a coarse puree. Cool completely. shopping list
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- From: In the Bag supplement: July 8, 2004 shopping list
- Potomac vegetable Farms shopping list
How to make it
- Tomatillo (pronounced toe-mah-tee-yo), a primary ingredient in Latin American green sauce (salsa verde), means "little tomato" in Spanish — but these beauties pack a lot of flavor into their small containers. With a distinctly tart, almost lemony flavor, tomatillos enhance a broad range of dishes, from guacamole and appetizers to stews and steaks.
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- The fruit of the tomatillo grows within a soft, parchment-like husk that is sometimes forced open as it approaches mature size, usually between 1" to 2" in diameter. Tomatillos are almost always harvested and used while still green. A yellowish or sometimes purplish blush on the fruit itself — the husk can be pale green to light brown — indicates a ripeness that makes them less desirable for common uses.
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- Tomatillos are sometimes used to flavor rice and tenderize meat. By far the most common role is as a base for salsa verde, usually combined with onions, cilantro, garlic, lime juice and chili peppers. Pork dishes in particular are well complemented by salsa verde
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- What to Look For
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- Tomatillos are generally available in produce departments year round, though spring to early summer is the season of greatest abundance. Look for husks that are fresh-looking, dry but soft to the touch; pale-colored, green to brown; and tightly filled with fruit. Some husks may have been forced open, an indication of robust growth, not quality. The fruit itself should be light green and firm without blemishes. A yellow or purple blush indicates over-maturity for most uses though some cooks prefer the sweeter flavor of fully ripe fruit.
- Some supermarkets and specialty grocers stock canned tomatillos, a convenience for busy cooks.
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- Storage
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- If you're not going to use them immediately, keep the husks on and store in a paper bag in the crisper drawer of the refrigerator for up to three weeks — do not keep in an airtight container.
- Tomatillos freeze well. Simply remove the husks and place in a suitable container for freezing. When needed, take out the desired amount and thaw at room temperature.
People Who Like This Dish 2
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The Rating
Reviewed by 3 people-
Sounds wonderful! Its so difficult to get tomatillos here in Italy!
Richarduk2nyc in West Hollywood loved it
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