SERVE 4 AS A SAUCE FOR A MAIN COURSE
11 oz fresh tomatillos,plus 1/2 cup stock or water or drained canned tomatillos,plus 1/4 cup stock or water
2 fresh serrano chillies
4 garlic cloves,crushed
1 tbsp vegetable oil
small bunch of fresh coriander
1/2 cup double cream
salt
1. If using fresh tomatillos, remove the husks and cut the tomatillos into quarters. Place them in saucepan and add the stock or water. Cook over a moderate heat for 8-10 minutes until the flesh is soft and transparent.
Remove the stalks from the chillies,slit them and scrape out the seeds with a small knife. Chop the flesh roughly and place it in a food processor or blender with the garlic.
Add the tomatillos to the processor or blender with their cooking liquid and process for a few minutes until almost smooth. If using drained canned tomatillos,simply quarter and put in the blender or food processor with the smaller amount of stock or water and the chopped chillies and garlic. Process until almost smooth.
Heat the oil in a heavy-based frying pan and add the processed tomatillo puree. Reduce the heat and cook gently,stirring, for about 5 minutes until the sauce thickens. Be sure to keep stirring the sauce all the time,since it can easily catch and burn.
Stir in the cream,if using,and warm the sauce through. Do not let it boil after adding the cream. Serve at once
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This post was written by admin on February 19, 2011
