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SAUCE- MEXICAN TOMATILLO SAUCE Recipe

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This recipe for SAUCE- MEXICAN TOMATILLO SAUCE, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, March 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
A green sauce, used for enchiladas, omelets, chili verde, on top of burritos, any where you would use a red Mexican Sauce. If you are lazy you can buy Knorr, but I wouldn't put this in the book if it were not worth your time to make it. Plus it is a lot less money. Tomatillos are those little tomato looking vegetables with a light green husk on them. Some markets remove the husk for you. The tomatillo itself is a bit sticky to touch, that’s normal.

about 2 quarts

4 pounds Husked and rinsed green tomatillos
1 large onion quartered
4 whole chili Serrano, more or less, depending on taste
4 cloves peeled garlic

2 TBL powdered chicken consommé
1 TBL vegetable oil




Directions:
Directions:
Put tomatillos, onion, garlic and peppers in a large pot and cover with water, boil until tender, about 30 minutes. Turn off and let cool slightly. Strain off water. Put tomatillos and other cooked vegetables in a blender or processor, in small batches, and puree until smooth. Pour each batch back into the same pot, with heated, not hot oil. Add chicken powder and bring to a boil, simmer over med heat about 10 minutes.

 

 

 

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