Date: Tue, 31 Aug 1999 23:40:25 -0400
From: Olga Campos-Aguila (aguila4@bellsouth.net)
Message-Id: (37CCA029.ABDD0670@bellsouth.net)
Tomatillo Sauce
(makes 3 cups)
1 pound fresh tomatillos, husked
1 cup oven-roasted (page 104) and chopped onion
1 cup vegetable stock
4 teaspoons minced garlic
1 tablespoon minced serrano chili
1/4 teaspoon cider vinegar
Pinch of ground cumin
Pinch of sugar
1/2 cup chopped fresh cilantro
Salt
Preheat the oven to 350 degrees.
On a parchment-lined baking sheet, roast the tomatillos for 30 minutes,
or until very soft but not split. Coarsely chop them.
In a large saucepan, combine the tomatillos, onion, vegetable stock,
garlic,
chili, vinegar, cumin, and sugar. Bring to a boil. Reduce the heat and
simmer,
covered, for 20 minutes. Add the chopped cilantro, and transfer to a
blender or food processor. Puree until smooth. Season to taste with
salt.
kwvegan vegan