Looking for a yummy tomatillo verde sauce recipe?

Question

I have never cooked with tomatillos but have had the green verde sauce in different spanish/mexican restaurants. I have been looking on line for a recipe but am confused as to why some recipes use raw tomatillos while other recipes suggest browning in the oven first prior to throwing in a blender. I would really appreciate knowing the difference between raw versus cooked and ask that you please send your recipe my way. Thanks!

Answer 1

The only reason I can think to cook or not to cook, would be a difference in flavor.  I think it is a personal choice.  :)  Here is the recipe I use:

1 pound tomatillos, husked

1 white onion, peeled, sliced, quartered or whole

4 garlic cloves

2 jalapenos

2 teaspoons ground cumin

1 teaspoon salt

1/2 cup chopped cilantro leaves

1/2 lime, juiced

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Answer 2

Tomatillo Verde Sauce Ingredients

1 lb Tomatillos; papery skin

2 tb Chopped cilantro  

1 ts Minced garlic  

1 tb Minced fresh oregano  

1/2 c Finely diced onion  

1/4 ts Cumin  

1 Serrano chile; minced  

1 1/2 ts Salt  

2 ts Brown sugar  

Instructions for Cobalt Cafe - Tomatillo Verde Sauce

In a saucepan combine all ingredients and half cover with water. Bring to a simmer and simmer for 10 to 15 minutes, or until tomatillos are soft. Add enough mixture to a blender to half fill it. Cover with lid and put kitchen towel on top of lid. Blend with several rapid pulses and then blend continuously to a fine pure. Repeat procedure until all mixture is pureed.

Answer 3

This is such a good recipe

Tomatillo Salsa Verde Recipe

Ingredients

1 1/2 lb tomatillos

1/2 cup chopped white onion

1/2 cup cilantro leaves

1 Tbsp fresh lime juice

1/4 teaspoon sugar

2 Jalapeño peppers, stemmed, seeded and chopped

Salt to taste

Method

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2 Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.