Green Sauce (Salsa Verde) a la Chef Bruce Auden Recipe by: Chef Bruce Auden, Biga in San Antonio 1 tablespoon olive oil 3 cloves garlic -- halved 2 serrano chiles -- stemmed and minced 6 scallions -- chopped 6 tomatillos -- husked and quartered 1 cup dry white wine 3 poblano chiles -- roasted, peeled, stemmed, seeded 1 cup fresh cilantro -- chopped salt In a medium-sized skillet, heat the olive oil over high heat. Add the garlic, serranos, scallions, and tomatillos and cook, stirring occasionally, for 4 to 6 minutes, or until the tomatillos start to discolor slightly. Deglaze with the wine, stirring to dissolve any browned bits, and bring to a boil. Boil for 30 seconds. Transfer the contents of the skillet to a blender, add the poblano chiles and cilantro, and puree until smooth. Season to taste with salt. Use immediately as a sauce for cooked dishes, or chill and serve as a table sauce. It will keep, tightly capped, in the refrigerator for up to 1 day. Source: Nuevo Tex-Mex, Festive New Recipes from Just North of the Border, by David Garrido and Robb Walsh, Chronicle Books, 1998. Garrido is presently head chef at Jeffrey's in Austin. Walsh is a writer and former food editor of the Austin Chronicle, and is founder/head judge of world's largest hot sauce contest: Austin Hot Sauce Contest. Note: The authors say that this sauce was invented by Bruce Auden, of Biga in San Antonio who sometimes serves it on chicken stuffed with cheese. In his book, Chef Garrido says he uses it warm as a sauce for enchiladas and other cooked dishes and he serves it chilled for chips and tacos. Mary-Anne, Moderator TomatoFanatics-subscribe@YahooGroups.com HeirloomGardening-subscribe@YahooGroups.com San Francisco Bay Area 25 miles East of SF USDA Zone 9b Sunset Zone 14/15 To: chile-heads@globalgarden.com From: Shantihhh@aol.com Date: Thu, 26 Apr 2001 16:03:39 EDT