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How do you freeze tomatillos? What is the best way to cook tomatillos?
By Glenda from Saginaw, MI
2 cloves garlic
1-1/2 tsp. salt
1 small white onion, coarsely chopped
2 or 3 or to taste Serrano Chiles, stems removed, cut into chopped pieces
1/2 lb. Tomatillos (6-8 average size) cut into fourths
6-8 sprigs Cilantro
1 ripe avocado
In food processor or blender, process garlic and salt to paste
Scrape down sides and add onion, chilies, Tomatillos and cilantro.
Process with on/off motion to make a slightly chunky puree
Scoop avocado into machine. Process to desired smoothness.
Serve and enjoy!!!
Tomatillos are those little things that have begun to appear in supermarket produce sections that resemble green tomatoes wrapped in brown paper. This unique and versatile sauce can be prepared with either canned or fresh tomatillos.
1 medium onion, finely chopped
3 or 4 cloves garlic, minced or put through a garlic press
2 tablespoons cooking oil
1 14-ounce can tomatillos, drained, OR 1&frac; cups fresh tomatillos, husks removed, chopped
1 7-ounce can chopped green chilies
1 fresh jalapeño, seeded, stem and veins removed, finely chopped
&frac; teaspoon sugar
salt to taste
1 tablespoon water
1 medium green tomato (optional)
The juice from a whole lime
Sauté the onion and garlic in the oil until the onion is clear.
Return mixture to pan. Add the sugar and salt, and simmer over low heat for 30 minutes until sauce is thick.