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Full Online Book HomeLearning KitchenMexican And Hispanic - Salsa - Salsa Verde
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Mexican And Hispanic - Salsa -  Salsa Verde Post by :Jorge Category :Learning Kitchen Author :Unknown Date :March 2012 Read :926

Click below to download : Mexican And Hispanic - Salsa - Salsa Verde (Format : PDF)

Mexican And Hispanic - Salsa - Salsa Verde

1 lb. fresh tomatillos (aprox 12)*
1 garlic clove
2 jalapeno peppers
1/4 cup onion
10 sprigs of cilantro
1 tsp. salt
small amount of water


Remove paper husk from tomatillos and place in a sauce pan covered with cold water. Bring to a boil. Remove from heat and drain. Place jalapenos, garlic, cilantro and onion in food processor or blender. Mince fine, add tomatillos, and about a tbsp. of water and puree.

Pour into bowl and refrigerate for 4 hours or overnight right before serving stir in 1 tsp. salt. Great with the
carnitas recipe, grilled chicken, or tortilla chips.

* tomatillos look like small green tomatoes covered with a papery husk
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Mexican And Hispanic - Salsa -  Salsa Verde By Karen Said Mexican And Hispanic - Salsa - Salsa Verde By Karen Said

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10-12 tomatillos, peeled and washed 4-5 cloves of garlic 2-3 jalapenos--depending on the heat you want 1/2 a bunch of cilantro 1 teaspoon salt Boil tomatilllos, garlic, and jalapenos til tomatillos, and jalapenos change color ( a lighter green). Discard water Put into a food processor, add cilantro and salt. Process til smooth. Serve this as a sauce for Fajitas, also just with tortilla chips as a dip.
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Source: Megaheart.com 1/2 medium red onion (1 mg) 1/2 medium or large red bell pepper (1.19 mg) 1/2 medium or large yellow bell pepper (1.86 mg) 1/2 medium or large green bell pepper (1.19 mg) 1/2 medium or large orange bell pepper (2.99 mg) 1 clove raw garlic, minced or diced (.51 mg) 2 green onions (4.8 mg) 1/2 teaspoon red pepper flakes (optional) (.27 mg) 1 tablespoon olive oil (trace) 1/2 teaspoon Low Sodium Herbox Chicken broth diluted in 1/2 cup water (2.5 mg) 1 medium tomato, cut into quarters (11.1 mg) 1 tablespoon red wine vinegar (.15 mg) pepper
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