posted by RisaG 08-13-101 6:17 AM
* Exported from MasterCook *
Green Sauce (Salsa Verde)
Recipe By : Chef Bruce Auden, Biga in San Antonio
Serving Size : 1 Preparation Time :0:00
Categories : Salsas Sauces
Tex-Mex Cookbook
Mexican Hot & Spicy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
3 cloves garlic -- halved
2 serrano chiles -- stemmed and minced
6 scallions -- chopped
6 tomatillos -- husked and -- quartered
1 cup dry white wine
3 poblano chiles -- roasted, peeled, -- stemmed, seeded
1 cup fresh cilantro -- chopped
salt
In a medium-sized skillet, heat the olive oil over high heat. Add the garlic, serranos, scallions, and tomatillos and cook, stirring occasionally, for 4 to 6 minutes, or until the tomatillos start to discolor slightly. Deglaze with the wine, stirring to dissolve any browned bits, and bring to a boil. Boil for 30
seconds.
Transfer the contents of the skillet to a blender, add the poblano chiles and cilantro, and puree until smooth. Season to taste with salt. Use immediately as a sauce for cooked dishes, or chill and serve as a table sauce. It will keep, tightly capped, in the refrigerator for up to 1 day.
Source: Nuevo Tex-Mex, Festive New Recipes from Just North of the Border, by David Garrido and Robb Walsh, Chronicle Books, 1998.