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Cooking Tomatillo's in What?

post #1 of 7
Thread Starter 

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

post #2 of 7

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.

post #3 of 7

Why are you blanching tomatillos?

post #4 of 7
Thread Starter 

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?

post #5 of 7

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............

post #6 of 7
Thread Starter 

Did you use any stock?

post #7 of 7

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....

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