Time 35m Yield 32 Number Of Ingredients 5 Steps:
Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks. Pour the cooked vegetables into a blender, and blend until smooth.
Time 40m Yield 1 cup Number Of Ingredients 4 Steps:
In a large non-aluminum pot over medium-high heat, combine all ingredients. Carefully bring to a boil, and boil for about 5 minutes. Let cool, then puree mixture in a blender. Return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. Again, be careful of the vapors. Let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids. Process in covered hot water bath for 10 minutes. Place in a cool, dark place to “mature” for 2 to 3 months.
Time 20m Yield 4 1/2 cups Number Of Ingredients 10 Steps:
In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more. Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved. Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
Time 15m Yield 2 cups, 12 serving(s) Number Of Ingredients 7 Steps:
Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to cool. Place tomatillos, onion, cilantro, jalapeno, and salt in a food processor or blender. Blend until smooth. Stir in sour cream and avocado and blend again until smooth.
