green enchilada sauce
 
1 lb.  fresh green tomatillos
1 cup  water
4   serrano or jalapeno peppers
1   lime
1 bunch  fresh cilantro
1 bunch  fresh parsley
1 Tbsp  vegetable oil
1 cup  white vinegar
1 clove  garlic
1 medium  yellow or white spanish onion, peeled
  cinnamon
  nutmeg
  sugar
1 tsp  salt
1 tsp  pepper
 
 
prepare green sauce by peeling tomatillos, washing, and soaking in cold 
water for 10 minutes. add water to blender, and puree tomatillos at high 
speed until liquid. add whole peppers, a handful of cilantro and parsley 
to taste, the juice of one lime, oil, vinegar, garlic, and onion. blend at 
high speed until the liquid is homogeneous with suspended tomatillo seeds. 
 
add a small pinch of cinnamon, nutmeg, and sugar, and salt and pepper. 
adjust seasoning to taste (slightly sweet, quite citrusy, and preferably 
spicy). simmer sauce, covered, in a deep pan over low heat 40 minutes. 
 
-- 
william barfieldsr 
 
-- 
 
(ID: 78075) Mirror: rec.food.recipes: Tue, Oct 21, 2003


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