Just made tomatillo sauce two days ago. I pan roasted the tomatillos, added lime juice, salt, cumin, green onion, cilantro( including stems), garlic and a serrano / jalapeno chili to the blender/ processor. Most recipe's call for some kind of liquid - water, chickstock etc. Roasting the tomatillos, in my case, released liquid. Runnyness depends on what you like though, but I would say it should not be too watery, not to thick so that it can't cover surface area without smothering it. Either way, the ingredients should be combined and not split? Emulsified, if you will (I used oil to pan roast them, which was transferred to the blender). Sometimes you can add some oil during blending to give it a sheen. It also depends if you want it as a condiment or a sauce, for enchiladas for example - in which case I would add stock to thin it out since it would be used as a sauce and cooked in the oven. I'm sure it's similar to curry or mole, where every family /cook, has their special technique, ingredients. Also, I wondered if adding ascorbic acid (ground up vitamin c tablet) keeps it bright green like it does with pesto - or does the lime juice do that?
If you're making taco's, lime juice and some other kind of liquid will inevitably run down your hand and wrist if salt is added(like pico de gallo) releasing liquid from tomatoes.
It's supposed to be like that, no?
Edited by jake t bud - 3/26/13 at 9:36pm