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[edit] Ingredients
1 |
tablespoon Olive oil |
1 |
cup Chopped onions |
1 ½ |
cups Husked, coarsely-chopped tomatillos |
1 |
tablespoon Minced garlic |
1 |
|
1 |
|
½ |
teaspoon Toasted coriander seed |
½ |
teaspoon Toasted cumin seed |
2 |
cups Rich chicken or vegetable stock |
½ |
cup Fruity white wine such as Riesling |
2 |
cups Loosely-packed cilantro leaves |
|
?? quantity Almonds |
|
Kosher salt to taste |
|
Freshly-ground black pepper to taste |
|
Fresh lime or lemon juice |
[edit] Preparation
Step 1 |
In a medium saute pan, heat the oil. Add the onions, tomatillos, and garlic and saute until lightly browned. Add the chiles, coriander seed, cumin seed, stock, and wine and bring to a boil. Lower the heat and simmer for 5 to 8 minutes, uncovered, or until somewhat thickened. Cool slightly. |
Step 2 |
Transfer the mixture to a blender or food processor along with the cilantro and almonds and puree. Season to taste with salt, pepper, and drops of lime juice. Serve warm. This may be made several hours ahead. |
Step 3 |
This recipe yields 4 cups of sauce. |
Step 4 |
NOTES : Joe's note: The directions called for almonds but there were none listed in the ingredients. |
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