The Melting Pot 2.0/The Melting Pot 2.0.iso/food/sauces/tomatill.o_s

Text File | 1995-09-27 | 7.5 KB | 225 lines

Newsgroups: rec.food.recipes
From: [e-mail]
Subject: COLLECTION: Tomatillo Salsa
References: <[e-mail]>
Organization: UC Davis
Date: Mon, 7 Mar 1994 16:25:11 GMT
Message-ID: <[e-mail]>


From: David Casseres <[e-mail]>
Date: Mon, 21 Jun 1993 17:58:45 GMT

                CARNE DE PUERCO CON CHILE VERDE

3 lb boneless pork roast
4 12-oz cans of tomatillos, drained and crushed
3 to 6 4-oz cans chopped green chiles (Ortega mild green)
5 cloves of garlic, crushed
1 large onion, chopped
3/4 cup water
salt & pepper

optional -- your favorite fresh green chiles, chopped or sliced.  Cilantro if
you like it.

Slice up the pork and trim away most of the fat.  Dice both the lean meat and
the fat into 1/2-inch cubes; set the diced fat aside.

In a heavy pot over a hot flame, cook the lean pork with the water, stirring
until the water is gone and the meat begins to brown.  Add onion & garlic, and
stir constantly until the onion becomes transparent.

Reduce heat to a simmer and add tomatillos & canned chilis (be *sure* to drain
the tomatillos before crushing; the water they are packed in is too salty).

Cover the pot and simmer slowly for about an hour, stirring occasionally to
prevent sticking.

Meanwhile, render the diced pork fat into cracklings by sauteeing in a skillet
over medium heat until the pieces are brown and crispy.  Drain and salt the
cracklings and set aside; save the lard for any other dish where you want some
high-quality cholesterol stuff.

After an hour the chile verde should be pretty juicy but not watery.  Add a
little water if it's too dry.  Add salt & pepper to taste, and if you want it
hotter, add your fresh chiles now.  Cover and simmer again for at least half
an hour.  The longer the better.

To serve, sprinkle with chopped cilantro (if used) and the cracklings.  Serve
with Spanish rice, tortillas, black beans, and ice-cold beer.  Serves 6 or 8.

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Tomatillo Chicken

4 servings
4 whole chicken legs/thighs  (2 3/4 #)
2 Tbs salad oil
1# tomatillos, husked, chopped
1 large onion, chopped
2 large jalapeno chiles, chopped, seeded
1 clove garlic, minced
1/2 cup cilantro, chopped
salt, pepper to taste

remove chicken skin
heat oil, brown chicken legs (8-12 min)
add next 4 ingred
cover, simmer for 30 min more (til chicken done)
remove chicken, reduce liquid, pour over chicken, put cilantro over chicken

322 cal
38 gm prot
14 gm fat
(2.6 sat),
9.1 carbo
156 mg sodium

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From: [e-mail]

FRESH SALSA (CHILE)
===================

If you can use a molcajete, do, otherwise use a blender for waterier
salsa.

Ingredients:
------------
1-3      serrano peppers
3-4      tomatillos
2-4      cloves garlic
3-5      tomatoes, fresh or canned.
1/2 cup  cilantro
salt
juice from one lime or lemon

Instructions:
-------------
Toast peppers (put them on a hot skillet, turning them as they blister,
until they are evenly blistered).  Remove papery outer skin of
tomatillos and simmer until they turn from green to yellowish olive
green (about 5 minutes).

Mash or blend garlic cloves.  Add the peppers and the tomatillos.  Add
tomatoes.  Add cilantro.  Add salt and lime or lemon juice to taste.

Variations: add 1/2 onion.  Use a blend of hot peppers (jalapanos,
thai).  If you remove the seeds after toasting the peppers, they won't
be as hot.  In general, the smaller the chile, the hotter it is.

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From: [e-mail] (Laura Ann Wallace)

Source: _Houston Gourmet Cooks 2_ by Ann Criswell (Houston Gourmet, 1988)
        [Ann Criswell is the Chronicle's food editor.] This recipe
        originated with Peter Rosenberg, chef/owner of Delicatexas Food
        Creations Catering.  It was one of the salsas served with a
        seared snapper dish, but can be used on its own as a dip or salsa.
        The jicama gives it a fresh crunch.

JICAMA TOMATILLO SALSA
======================

Ingredients:
------------
1         medium jicama, peeled and diced (about 3/4 cup)
2 pounds  tomatillos (Mexican green tomatoes with a papery husk),
          seeded and diced (about 1 cup)
3         jalapenos, seeded and finely diced
1 tsp     chopped cilantro
1 tsp     garlic (2 cloves, chopped)
1 tsp     shallots (1 to 2 shallots), chopped
juice     each of 1 lemon and 1 lime
salt and freshly ground black pepper to taste
2 ounces  peanut oil
jalapeno vinegar to taste (see note)

Instructions:
-------------
Prepare jicama; it can be diced finely or coarsely as desired -- 1/2
inch dice is typical.  Place in a large mixing bowl.  To prepare
tomatillos, cut ends off, remove insides and dice skins.  Add to jicama
in mixing bowl.  Add jalapeno, cilantro, garlic, and shallots.  Mix all
ingredients and adjust seasoning with lemon and lime juice, salt and
pepper.  Add peanut oil and toss to coat mixture.  Correct spiciness and
heat by adding jalapeno vinegar.

Note:
-----
To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos
into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let
cool and strain.  Let sit until completely cool.  Store in refrigerator.

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From: [e-mail] (Andy Perrin)

MANGO-TOMATILLO SALSA - (c) 1993 Andy Perrin
=====================

Ingredients:
------------
3        ripe mangoes
6        large cloves garlic
4        large ancho chilies (adjust to taste; you can use commercial
         chili powder if you must)
15       tomatillos (mexican green, tomato-type vegetables; you can mix
         or substitute plum tomatoes if necessary; i actually used half
         and half)
1        large white onion
2        limes
1 bunch  fresh cilantro (or parsley)
vinegar

Instructions:
-------------
Roast the Ancho Chilies and the garlic in an oven.  Remove the chilies
when they are puffed out, and the garlic when it is soft and warm.

Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a
large bowl.  Add a small amount of vinegar (about 1 tablespoon) and the
juice of the two limes.

Puree or smash the cloves of roasted garlic and add them to the mixture.

Crumble the Chilies into the mixture.  If you like it hotter, leave the
seeds in; if not, take them out.

Wash and add the cilantro and any extra chili powder to taste.

Mix the salsa until it's well-combined.  Put it in the refrigerator and
let it sit a few hours before serving.

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From: [e-mail] (Stephanie da Silva)

TOMATILLO SALSA
===============

Ingredients:
------------
1 1/4 lb   tomatillos, husks removed
1/3 cup    chopped fresh cilantro
1          jalapeno, serrano or ohte rsmall hot chile, stemmed
3/4 cup    chicken broth
1/3 cup    lime juice
salt (optional)

Instructions:
-------------
Rinse tomatillos; arrange in a single layer on a baking sheet and roast
in a 500 oven until slightly singed (about 15 minutes).  Let cool.  In a
blender or food processor, whirl tomatillos with cilantro and chile.
Stir in broth and lime juice; season to taste with salt, if desired.
Makes 3 cups.