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Mexican Cooking Sauces
Recipes
Green
Sauce
Recipe
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The
jalapeño pepper or jalapeño peppers-so named for its
traditional center of production, the Mexican city of Xalapa,
Veracruz-Shovellers or chili is a spicy varieties of Capsicum.
annuum most widely grown and consumed in America.
In
Mexico alone, more than 6,000 acres devoted to its production,
mainly in Papaloapan River Basin, in northern Veracruz and in
the area of Delicias, Chihuahua, to a lesser extent, it also
cultivated in Jalisco, Nayarit, Sonora ,Sinaloa and jalapeño
Chiapas.
Is
a fleshy fruit of elongated, reaching 7 cm. long and about 3
wide at the base. It is used both before and after maturation,
an important part of total production goes to the drying process
after which it is known as chipotle chile (chilpoctli Nahuatl,
meaning "smoked chile").
It's
a mildly spicy variety, from 2 to 8000 points on the Scoville
scale, although the flavor intensity depends largely on the
terrain and variety of seed, the most common are known as
typical, and morita meco. Much of capsaicin, the alkaloid that
causes itching, is concentrated in the veins and seeds inside
the fruit, remove them before use provides a more delicate
flavor.
Like
the other cultivars of Capsicum. annuum, chili plant is usually
shortly before the start of the wet season and is favored by
high temperatures. Usually harvest about 70 days after sowing,
yielding between 25 and 35 fruits per plant. |
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The
tomatillo (Physalis philadelphica) is a plant of the Solanaceae
(nightshade) family, related to tomatoes, bearing small,
spherical and green or green-purple fruit of the same name.
Tomatillos, referred to as green tomato (Spanish: tomate verde)
in Mexico, are a staple in Mexican cuisine. Tomatillos are grown
throughout the Western Hemisphere.
The
tomatillo fruit is surrounded by a paper-like husk formed from
the calyx. As the fruit matures, it fills the husk and can split
it open by harvest. The husk turns brown, and the fruit can be
any of a number of colors when ripe, including yellow, red,
green, or even purple. Tomatillos are the key ingredient in
fresh and cooked Latin American green sauces. The freshness and
greenness of the husk are quality criteria. Fruit should be firm
and bright green, as the green colour and tart flavour are the
main culinary contributions of the fruit. |
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Other
parts of the tomatillo plant contain toxins, and should not be
eaten.
Tomatillo
plants are highly self-incompatible (two or more plants are
needed for proper pollination; thus isolated tomatillo plants
rarely set fruit).
Fresh
ripe tomatillos will keep in the refrigerator for about two
weeks. They will keep even longer if the husks are removed and
the fruits are placed in sealed plastic bags stored in the
refrigerator. They may also be frozen whole or sliced.
The
tomatillo is also known as the husk tomato, jamberry, husk
cherry, mexican tomato, or ground cherry, although these names
can also refer to other species in the Physalis genus. In
Spanish it is called tomate de cáscara, tomate de fresadilla,
tomate milpero, tomate verde ("green tomato"),
tomatillo Mexico (this term means "little tomato"
elsewhere), miltomate (Mexico, Guatemala), or simply tomate (in
which case the tomato is called jitomate). Even though
tomatillos are sometimes called "green tomatoes", they
should not be confused with green, unripe tomatoes. (Tomatoes
are in the same family, but a different genus.) In Assamese it
is called pokmou.
Taken
From Free Wikipedia |
Ingredients:
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Yield:
1
Kg or 2 1/5 pounds |
English
Measures |
Mise
en Place
in
Net |
Ingredients
in
Net |
|
Ingredients |
Amount |
Units |
Amount |
Unit |
% |
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Tomatillo peeled, washed and
disinfected |
9 5/8 |
ounces |
275 |
grs |
27.50% |
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White Garlic fine chopped |
1/6 |
ounces |
5 |
grs |
0.50% |
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White Onion washed & fine
chopped |
2 |
ounces |
55 |
grs |
5.50% |
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Oil |
1/2 |
ounces |
15 |
grs |
1.50% |
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Coriander fine chopped |
2/3 |
ounces |
20 |
grs |
2.00% |
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Jalapeño Chile veins & tail
removed |
2 4/5 |
ounces |
80 |
grs |
8.00% |
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Table Salt |
1/6 |
ounces |
5 |
grs |
0.50% |
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Water |
19 |
ounces |
545 |
grs |
54.50% |
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Total |
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1000 |
grs |
100.00% |
Method
of Preparation:
Prepare
the Green Sauce:
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In
a skillet heat a oil
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Sweat
in, the Onion Chopped & the garlic also fine chopped
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Add
the tomatillo chopped in small cubes
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Add
water in order to cook the vegetables
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Integrate
the Jalapeño Chile
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Let
it take season
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Blend
all ingredients, the last time add cilantro
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Rectify
with table salt
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Let
it cool.
Equipment
and utensils to prepare the recipe
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Work
Table |
Stove |
Skillet |
Inox
Bowls |
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Kitchen
Spoon |
Chopped
board & knife |
Blender |
Skimmer |
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This
sauce may be used to prepare egs, chilaquiles or as table sauce |
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