Submitted by CRS Growers 2622 N. Triphammer Rd. Ithaca, NY 14850
Chicken with Tomatillos
Cook onion until translucent in oil and butter. Add garlic, briefly stirring. Add chicken and brown on all sides. Add chicken broth, reduce heat and cover. Cook 25-30 minutes, or until chicken is tender. Add diced tomatillos, and water, if necessary. Cook 5-10 minutes, stirring to keep from sticking. Serve chicken with sauce. Several sprigs of lemon basil are a nice addition.
Green Salsa – Hot
Cook tomatillos in 4 cups of water for about 10 minutes. Drain and add to blender with 1 cup of cold water, garlic, jalapeno, onion and cilantro. Puree. Heat the oil in a pan, add the sauce, and season with the salt and sugar. Simmer for 5 minutes. Add the corn flour mixture and simmer until thickened.
Boil tomatillos in 3 cups of water until tender. Allow to cool slightly. Put the tomatillos and 2 cups of the cooking water into a blender. Add garlic, cilantro and onion slices. Puree until smooth and creamy. Heat 2 tablespoons oil, and add the sauce. Season with salt and sugar, and simmer for 5 minutes. Serve with enchilladas as the sauce.
Salsa Verde – Hot
Coursely puree the uncooked tomatillos, green onions, hot pepper and cilantro. Season to taste with salt and add sugar. Serve as a dip for corn chips, or with tacos or burritos. Also good with chicken, pork chops and panfried potatoes.