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Full Online Book HomeLearning KitchenMexican And Hispanic - Salsa - Green Sauce (salsa Verde)
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Mexican And Hispanic - Salsa -  Green Sauce (salsa Verde) Post by :saybrah Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1861

Click below to download : Mexican And Hispanic - Salsa - Green Sauce (salsa Verde) (Format : PDF)

Mexican And Hispanic - Salsa - Green Sauce (salsa Verde)

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.
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