Salsa
de Tomatillo con Crema -
Tomatillo Sauce with Cream
From
our favorite chef, Zarela Martinez. Visit Zarela's web site
Zarela.com. Zarela suggests
using this sauce with grilled or poached fish, especially salmon, or
pan-fried chicken cutlets.
tomatillos: photo by gourmetsleuth.com
I
N G R E D I E N T S
l pound fresh tomatillos, husks removed (about l2 large tomatillos), or
one l5-ounce can tomatillos, drained
l/4 cup vegetable oil
l commercial corn tortilla
l small onion, chopped
2 garlic cloves, chopped
2 fresh serrano or jalapeno chiles, stems and tops removed (more can be
used to taste)
l cup cilantro leaves (l large bunch cilantro, leaves stripped)
l teaspoon sugar
2 tablespoons unsalted butter
l cup heavy cream
Salt to taste
I N S T R U C T I O N S
Place fresh tomatillos in a medium saucepan and add water to cover
(about 3 cups). Bring to a boil and cook uncovered on high heat until
tomatillos have changed color, about 5 minutes. Drain, reserving l/2 cup
of the cooking liquid. If using canned tomatillos, omit this step.
In small heavy skillet, heat the oil until almost sizzling and fry the
tortilla until crisp and golden. Drain it on paper towels and when cool
enough to handle, break into pieces.
Place the cooked tomatillos with the reserved liquid in container of
blender. (If using canned tomatillos, no extra liquid is necessary.) Add
the chopped onion, garlic, chiles, cilantro, broken tortilla pieces, and
sugar. Process for about l minute, or until smoothly pureed.
In a medium saucepan, heat the butter over high heat until hot and
bubbling. Add the tomatillo mixture and heavy cream. Season with salt to
taste. Bring to a boil over high heat; reduce heat to low and simmer for
5 minutes or until somewhat thickened.
YIELD: about 3 - 3 l/2 cups.
Can be kept up to a week tightly covered in refrigerator. It may break
down and look curdled but will smooth out when reheated. |
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Salsa de Tomatillo con Crema
-
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recipe by Zarela Martinez.
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