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Post by :ksuth
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :945
Click below to download : Mexican And Hispanic - Salsa - Tomatillo And Two Hot Pepper Salsa (Format : PDF)
Mexican And Hispanic - Salsa - Tomatillo And Two Hot Pepper Salsa
2 lbs fresh tomatillos -- husks removed, diced1 red bell pepper -- fine diced
2 jalapenos -- very fine diced
1 habanero -- very fine diced
1 red onion -- fine diced
1 ripe tomato -- diced
3 Tbsp cilantro -- chopped
3 Tbsp white balsamic vinegar
2 Tbsp Safflower Oil
kosher salt and pepper -- to taste
Wash the tomatillos under warm water to remove the husk and do away with the sticky "glue" on the skin. Dice the ingredients and chop the cilantro. When fine dicing the hot peppers, be careful not to touch your eyes or other sensitive skin. Be very careful and wash your hands, or buy some latex gloves. (highly recommended).. Combine all ingredients and chill. The salsa will become very hot after about 4 hours.
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2 c. tomatoes, peeled and chopped 1/2 c. finely chopped onion 1/2 c. finely chopped green pepper 1 or 2 jalapeno peppers, seeded and minced or green chilies 1/2 tsp. cilantro (Chinese parsley) 1 Tbsp. sugar 1 tsp. salt 2 Tbsp. oil 8 oz. can tomato sauce 1/2 tsp. oregano leaves 1 Tbsp. lemon or lime juice 2 Tbsp. vinegar In large bowl, combine all ingredients. Cover; chill several hours. Makes 3 cups. This zesty sauce is good on just about everything from dipping tortilla chips to spooning over omelets, hamburgers, hot dogs, etc.
Mexican And Hispanic - Tomato Salsa
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1 gallon fresh tomatillos, husked and rinsed in cold water 2 cups coarsely chopped green chiles with some jalapenos or serranos, if desired 2-3 onions, quartered 4 cloves garlic, cut in quarters (The amounts listed are approximate and can be adjusted to your own taste or amount of produce available.) In a large pot, bring tomatillos, onion, and garlic to a boil and simmer 5-10 minutes until tomatillos change color. Place in large colander to drain and cool. Place in large bowl and stir in chiles to distribute evenly. Process in food processor in batches until well-chopped but not pureed, then
Mexican And Hispanic - Salsa - Tomatillo Salsa For Freezing
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PREVIOUS 10 BOOKS
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- Mexican And Hispanic - Sauce - Adobo Sauce
- Mexican And Hispanic - Sauce - Basic Red Enchilada Sauce
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