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| AVOCADO VERDE ENCHILADA SAUCE | |
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8-10 tomatillos 1-2 jalapenos 1 large (2 small) avocados salt 1 1/2 teaspoons Mexene chili powder seasoning or chili powder, cumin, oregano, and garlic powder mix Remove husk, rinse, and chop tomatillos. Remove seeds from jalapenos (I keep the white membrane to make it more spicy). Put tomatillos and jalapenos in food processor and blend until liquid. Add salt and spices to mixture and bring to boil in pan (I put in some bacon drippings) then reduce heat and let simmer for about 10 minutes. Put sauce back in food processor with peeled avocados and blend until smooth. Can be served hot as a sauce or cold as a dip. Submitted by: Steve Hall | |
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recipe reviews #38447
Shimla says:
What is a tomatillo?
#38450
Cooks.com replies:
Hi Shimla,
It's also known as a husk tomato. It's not from the same family as true tomatoes, but it's similar in appearance, after the husk is removed, to a cherry tomato.
-- CM
It's also known as a husk tomato. It's not from the same family as true tomatoes, but it's similar in appearance, after the husk is removed, to a cherry tomato.
-- CM
#48322
David (Michigan) replies:
actually it is from the same family as true tomatoes more specifically its from the same genus which is an even more specific and smaller grouping.
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Subfamily: Solanoideae
Tribe: Solaneae
Genus: Solanum
this also includes potatoes, peppers and eggplants.
The tomatillo is tomato-y in taste but much sharper and tangier, with a slight citrus hint
they are related to ground cherries another husked tomato relative.
They can appear as large as a regular vine ripe tomato or they can be slightly larger then a cherry tomato.
Commonly used in salsa verde
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Subfamily: Solanoideae
Tribe: Solaneae
Genus: Solanum
this also includes potatoes, peppers and eggplants.
The tomatillo is tomato-y in taste but much sharper and tangier, with a slight citrus hint
they are related to ground cherries another husked tomato relative.
They can appear as large as a regular vine ripe tomato or they can be slightly larger then a cherry tomato.
Commonly used in salsa verde
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