Cooking Tomatillo's in What?

Discussion in 'Food & Cooking' started by heymroscar, Dec 9, 2013.

  1. heymroscar

    heymroscar

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    Chefs.  When blanching tomatillos, does the liquid in the pot matter? 
     
  2. soul vole

    soul vole

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    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.
     
    Last edited: Dec 9, 2013
  3. chefross

    chefross

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    Why are you blanching tomatillos?
     
  4. heymroscar

    heymroscar

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    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?
     
  5. chefbillyb

    chefbillyb

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    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............
     
  6. heymroscar

    heymroscar

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    Did you use any stock?
     
  7. chefbillyb

    chefbillyb

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    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....