Salsa Tomatillo
Basic Cooked Tomatillo SauceThis is a quick salsa verde for enchiladas and chilaquiles (a dish in which strips or triangles of corn tortilla are combined with shredded meats, cheese, or other ingredients mixed with a sauce), or to use whenever a recipe calls for a cooked green sauce.
Ingredients
Makes about 2 cups
- 1 pound tomatillos husks removed, rinsed and quartered
- ½ medium white onion chopped
- 1 medium garlic clove finely chopped
- 1 to 2 jalapeño chiles seeded and chopped
- ½ cup loosely packed fresh cilantro
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ¼ teaspoon sugar
- ½ cup canned fat-free reduced-sodium chicken broth
- ½ teaspoon salt or to taste
Instructions
- Put all of the ingredients except the chicken broth and the salt, in a blender jar, and blend to a smooth purée.
- Pour into a medium saucepan and stir in the chicken broth.
- Bring to a boil; then reduce the heat to low and simmer, partially covered, stirring occasionally, until the sauce thickens a bit and is completely cooked, about 15 minutes.
- Adjust seasoning.
Notes / Tips / Wine Advice:
The sauce is ready to use; or cool, cover, and refrigerate up to 5 days, or freeze up to 3 months.
