Cooked Tomatillo Salsa With Arbol Chiles
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Cooked Tomatillo Salsa With Arbol Chiles
  Tomatillo    Salsa    Chiles  
Last updated 6/12/2012 12:58:47 AM. Recipe ID 21617. Report a problem with this recipe.
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      Title: Cooked tomatillo salsa with arbol chiles
 Categories: 
      Yield: 4 Servings
 
      1 tb Vegetable oil
      3    4 large cloves garlic,
           Minced
      1 md White onion, finely chopped
      3    4 Arbol, chiles finely
           Chopped (approximately 1
           Tablespoon)
      1 lb Drained cooked or canned
           Tomatillos
      1 c  Chicken broth
      1 ts Sugar
    1/2 ts Salt
    1/2 c  Fresh coriander leaves,
           Chopped
 
  You will need a large skillet or heavy saucepan and either a blender
  or food processor.
  
  Heat the oil in a large heavy skillet or saucepan over medium high
  heat. Add garlic and onion and cook, stirring occasionally, until
  onion is transparent. Add chiles and cook for one minute more. Add
  tomatillos, then pour in broth and add sugar and salt. Bring to a
  boil, lower heat and gently simmer uncovered for thirty minutes.
  Remove from heat and let cool. Taste for salt and adjust if
  necessary. You can either mash the tomatillos with a fork to produce
  a coarse-textured salsa, or transfer the sauce to a food processor or
  blender to be briefly processed to a smooth texture. Transfer sauce
  to a serving dish and just before serving, stir in coriander leaf.
  
  When tomatillos are in season they can be easily cooked by peeling
  off the paper-like covering, and then simply boiling the fruits in
  several inches of water until softened. We also freeze cooked
  tomatillos for use in the cold months. This salsa has great flavor
  and a little heat. It can be made with pre-cooked, frozen, and
  defrosted tomatillos, as well as canned or fresh cooked tomatillos.
  
  Yield: approximately 2 cups medium-hot green salsa.
  




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Recipe ID 21617 (Apr 03, 2005)

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