Post by bean on Mar 6, 2007 15:53:52 GMT -5
This is great as a salsa or for chicken enchiladas. Notes at the bottom.
Tomatillo-Lime Salsa
2 tablespoons vegetable oil (I use olive oil)
1 small onion, chopped
1 clove garlic, minced
½ teaspoon or more chopped fresh jalapeno chile (use jar kind if you don't have fresh)
1 teaspoon cumin
1 teaspoon coriander
20 fresh tomatillos or 1 28-ounce can canned tomatillos, drained well
¼ cup chopped cilantro
1 teaspoon sugar
1 tablespoon or more lime juice (juice of one small lime)
1. In a large frying pan, heat the oil over medium-low heat. When hot, add the onions, garlic, chiles, cumin, and coriander. Saute until the onions are translucent. Add the tomatillos and continue sautéing over low heat until the tomatillos have broken down into a sauce, about 5 minutes. Add the cilantro, sugar, and lime juice and continue cooking 1 minute. Serve warm or at room temperature.
Serves 2 to 3.
This is great with my chicken enchiladas. Just double the sauce recipe, one batch isn't enough. Add 1/2 c. chicken broth and simmer it down (1/2 c. for each recipe).
Recipe by -
The Bean Harvest Cookbook
Pic (chicken enchiladas w/this sauce) -
i20.photobucket.com/albums/b202/sltrax/ckenc.jpg
Tomatillo-Lime Salsa
2 tablespoons vegetable oil (I use olive oil)
1 small onion, chopped
1 clove garlic, minced
½ teaspoon or more chopped fresh jalapeno chile (use jar kind if you don't have fresh)
1 teaspoon cumin
1 teaspoon coriander
20 fresh tomatillos or 1 28-ounce can canned tomatillos, drained well
¼ cup chopped cilantro
1 teaspoon sugar
1 tablespoon or more lime juice (juice of one small lime)
1. In a large frying pan, heat the oil over medium-low heat. When hot, add the onions, garlic, chiles, cumin, and coriander. Saute until the onions are translucent. Add the tomatillos and continue sautéing over low heat until the tomatillos have broken down into a sauce, about 5 minutes. Add the cilantro, sugar, and lime juice and continue cooking 1 minute. Serve warm or at room temperature.
Serves 2 to 3.
This is great with my chicken enchiladas. Just double the sauce recipe, one batch isn't enough. Add 1/2 c. chicken broth and simmer it down (1/2 c. for each recipe).
Recipe by -
The Bean Harvest Cookbook
Pic (chicken enchiladas w/this sauce) -
i20.photobucket.com/albums/b202/sltrax/ckenc.jpg