Submitted by CRS Growers 2622 N. Triphammer Rd. Ithaca, NY 14850

Chicken with Tomatillos

1 Onion, Diced
2 Garlic Cloves, Crushed
1 Tablespoon Olive Oil
2 Tablespoons Butter or Margarine
4 Serving Pieces of Chicken
1 Pint and 1 Pound Tomatillos, Peeled and Diced
1 Cup Chicken Broth, or Boullion
Salt

Cook onion until translucent in oil and butter. Add garlic, briefly stirring. Add chicken and brown on all sides. Add chicken broth, reduce heat and cover. Cook 25-30 minutes, or until chicken is tender. Add diced tomatillos, and water, if necessary. Cook 5-10 minutes, stirring to keep from sticking. Serve chicken with sauce. Several sprigs of lemon basil are a nice addition.

Green Salsa – Hot

1# Tomatillos, Peeled
Cold Water
4 Cloves Garlic
1 Jalapeno, Seeds and all
1-2 Cups Cilantro Leaves
1 Small Onion
2 Tablespoons Salad Oil
2 Teaspoon Salt
1 Teaspoon Sugar
1-2 Tablespoons Masa Harina (Corn Flour) mixed with
1-2 Tablespoons Water

Cook tomatillos in 4 cups of water for about 10 minutes. Drain and add to blender with 1 cup of cold water, garlic, jalapeno, onion and cilantro. Puree. Heat the oil in a pan, add the sauce, and season with the salt and sugar. Simmer for 5 minutes. Add the corn flour mixture and simmer until thickened.

Green Sauce

1 Pound Tomatillos, Peeled
2 Cloves Garlic
¼ Cup Cilantro
½ Cup Sliced Onions
2 Tablespoons Oil
Salt
1 Teaspoon Sugar

Boil tomatillos in 3 cups of water until tender. Allow to cool slightly. Put the tomatillos and 2 cups of the cooking water into a blender. Add garlic, cilantro and onion slices. Puree until smooth and creamy. Heat 2 tablespoons oil, and add the sauce. Season with salt and sugar, and simmer for 5 minutes. Serve with enchilladas as the sauce.

Salsa Verde – Hot

1 # Tomatillos, Peeled
2 Fresh, Small Chiles, Adjust to Taste
¼ Cup of Chopped Green Onions, (including the green part)
1-1/4 Cups of Fresh Cilantro Leaves
Salt
1 Teaspoon Sugar

Coursely puree the uncooked tomatillos, green onions, hot pepper and cilantro. Season to taste with salt and add sugar. Serve as a dip for corn chips, or with tacos or burritos. Also good with chicken, pork chops and panfried potatoes.