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Discussion in 'Food & Cooking' started by heymroscar, Dec 9, 2013.
Chefs. When blanching tomatillos, does the liquid in the pot matter?
Yes. Use water because you're just briefly cooking them through and nothing is going to really penetrate in that time. Using anything else would be a waste.
Any other flavors you want can be added later.
Why are you blanching tomatillos?
Some people roast, and that's fine, but when I want a nice light salsa over tamales, I blanch them and add onions, herbs, cooking liquid and let sit over night. In the morning, I adjust seasoning and thickness. Do you have any suggestions?
If cooking for a salsa Verde or Verde sauce, we used to put in qtr onions and whole Jalapenos, then blend all together.........Water was the liquid............
Did you use any stock?
no stock, just water, we also put in garlic and seasonings. If your making a sauce or salsa, the tomatoes go into the blender with the onions and jalapenos, spices are pepper, salt, cumin and what ever else you like............be gentle with the peppers....