Try this Dont Know Why I Created This recipe, or contribute your own.
- Carbohydrate 7.7772 g
- Cholesterol 0 mg
- Fat 0.3912 g
- Fiber 3.18 g
- Protein 1.314 g
- Saturated Fat 0.1176 g
- Serving Size 1 1 Serving (12g)
- Sodium 5.28 mg
- Sugar 4.5972 g
- Trans Fat 0.0168 g
- Calories 31 calories
Step-by-step
- Puree this in a blender, check for seasonings, add more sugar, or salt, or heat, as required...this will make a fairly thick sauce....shred about one lb or more of the cooked pork, and drop it into this sauce.
- Serve on warm corn tortillas.
- I also served canned hominy,covered with melted cheese, and sprinkled with Calvins....great meal, the top of my head is getting skinnier, seeing as I keep coming up with these, off the top of my head!
- Cheers, Doug in BC.....Oh, anyone who does not know what to do with the tomatillas, send me a note.
- I ended up with 6 tubs of 1 1/2 lbs each of tomatillas, which went into the freezer.
Adding raw onions and dense peppers directly to a high-speed blender without a preliminary chop guarantees uneven particle size and pockets of heat. Process the alliums and chiles down to a uniform mince using a standard food processor pulse before transferring them to the jar with the tomatillos and cilantro. Blending raw tomatillos yields a naturally thickened base because their high pectin content activates fully when pulverized against the fibrous cilantro stems. Quantities relying on two teaspoons of salt require precise balancing against the inherent acidity of the tomatillos; taste the mixture only after a ten-minute rest to allow the sodium to dissolve fully into the cell walls of the vegetables. Adjusting heat levels upward demands caution once the habanero and jalapeno seeds are integrated, since capsaicin diffuses rapidly into the aqueous puree over a thirty-minute resting window. Storing the resulting sauce in an airtight glass container at or below 38 degrees Fahrenheit preserves the volatile aromatics of the fresh cilantro for up to four days before degradation occurs.
