Salsa De Suegra (Mother-In-Law Sauce)
Recipe
- Title:
- Salsa De Suegra (Mother-In-Law Sauce)
- Categories:
- Sauces, Mexican, Salsa
- Yield:
- 2 servings
Ingredients
- 10
- Tomatillos
- 2 tb Chopped Cilantro Leaves
- 6 oz Green Tomato, Unripe
- 1/2 ts Sea Salt, To Taste
- 2 tb Finely Choppped Scallions
- 1/3 c Water
- 3
- Serrano Chilies, Chopped
Directions
- MAKES 2 CUPS
Directions
- According to local lore, the cook serves this to her son-in-law because "le pica mucho" (it bites him a lot).
- It is very "picante".
- However, if you use 3 chiles, it is only pleasantly picante.
- This sauce should have a thick, rough consistency and is used with frijoles, rice, or broiled meats.
- It is best eaten fresh but will keep for a few days in the refrigerator without spoiling.
- It does not freeze well.
Directions
- Roughly chop the tomatoes, add a little at a time with the rest of the ingredients to a blender jar, and blend for a few seconds with each addition until the sauce has a rough consistency.
Directions
- the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned, in a mexican food section.
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