Tomatillo and Ancho Salsa

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Recipe courtesy of Chef Eric Ogburn of Vaquero's

Vaquero's
4938 Prytania
891-6441

Serves 16

Serve over meats, enchiladas, or as a cold condiment

2 TBSP olive oil
1/2 each onion, diced
1 each Serrano chiles, stems removed and chopped
2 each garlic cloves, chopped
6 each Tomatillos , husks removed and chopped
2 each Ancho chiles, stems removed and deseeded
1 each lemon, juiced
1/4 cup vegetable stock
1 cup basil leaves, chopped

Over medium heat, sauté the onions in the olive oil until golden brown. Add the remaining ingredients, except the basil, and cook until the chilies and tomatillos are tender. Transfer to the blender, ad the basil and puree until smooth. Strain and season to taste..

Yield 2 cups

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