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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 12 |
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Directions: 1. Set aside 1/4 cup of cilantro, 2 large garlic cloves, and 1 jalapeno pepper.
2. If using fresh tomatillos, peel them out of the paper and boil them a scant two minutes, or until they change color from light to darker green. Be careful handling them, as they burst easily when they are cooked.
2. Except for those you have set aside, combine all the ingredients in a blender or food processor. Process until smooth.
3. Heat the oil in a deep saucepan until it is hot, but not smoking. Pour in the contents of the blender or food processor. Cook over medium heat until sauce comes to a boil. Let simmer for five minutes and then remove from the stove.
4. Process the set aside cilantro, garlic and jalapeno until it is chopped fine. Stir it into the cooling sauce.
5. Wash your hands VERY thoroughly, at least twice. Jalapenos and habeneros are HOT and can be awfully painful if you get them in your eyes. Do NOT remove or insert contact lenses without washing multiple times, thoroughly.
I use this most often on poultry and pork, to give it a Mexican flavor. It is also good on vegetable burritos and eggs. You can pour the sauce on meat, eggs, or vegetables after they are cooked, or simmer them in the sauce. (The simmering technique works very well for chicken.)
| Ingredients:
1 Large white onion
1 Cup(s) chopped fresh cilantro
10 Clove(s) fresh garlic
27 Ounce(s) canned green hatch chilis, or same amount fresh roasted
2 Pound(s) 27 oz can if fresh isn't av fresh tomatillas
6 (do NOT use pickled or canned!!! fresh jalapeno peppers
4 (optional and VERY spicy) fresh habanero peppers
1 Tablespoon(s) olive oil |
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