YOWEE!! Salsa verde is too hot!
I am making this recipe from a june 07 issue of bonappetit - and the salsa verde is just cooking. the store only had 2 lbs of tomatillos so I scaled the recipe down a bit and used one jalapeno and it's still SOOOO hot! And I like hot. I have some green tomatoes in my garden and that's the only thing I can think of to remedy it - am I totally off base? Will cooking it a bit longer tone it down any?
What do you think? The flavor is good, but heck, I don't want to set us all on fire.
Makes about 4 cups.
3 pounds tomatillos, husked, rinsed
2 large jalape chiles, stems removed
5 small garlic cloves, peeled
1 1/2 teaspoons ground cumin
1 1/2 bunches fresh cilantro, thick bottom stems trimmed
3/4 cup loosely packed fresh Italian parsley leaves
1/3 cup (packed) fresh mint leaves
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons salt
Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.
Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next 3 ingredients; blend until herbs are chopped and salsa is chunky.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.
Stacked chicken enchiladas with salsa verde and cheese
Bon AppÃ©tit : June 2007
These easy enchiladas have a bright, lively flavor thanks to lots of tomatillos, fresh herbs, and two kinds of chiles.
Makes 6 servings.
2 poblano chiles* (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.
Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
Preheat oven to 375Â°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.