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Post by :BEEMAN
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3515
Click below to download : Mexican And Hispanic - Salsa - Tomatillo Salsa By Risag (Format : PDF)
Mexican And Hispanic - Salsa - Tomatillo Salsa By Risag
7 tomatillos (to 8) -- normal size1 large white onion
1 bunch cilantro
2 serrano peppers (to 4)
1 clove garlic (to 3)
1/2 tsp salt (approx)
Remove husk, clean and cut into quarters the tomatillos. Peel the onion, cut into quarters or smaller Clean the cilantro, and cut the bottom third or so off. Clean and cut in half the peppers.
Puree everything together in a blender, adjust the salt to taste
Posted by Dana Myers, Chile-Heads
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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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8 ounces tomatillos, husked 2 serrano chilies, quartered lengthwise 1/2 a small white onion, sliced 5 cilantro sprigs salt Put the tomatillos in a saucepan with water to cover. Bring to boil, then lower heat and simmer until they're dull green, about ten minutes. Drain. Puree in a blender with the chilies, onions, cilantro and about 1/4 teaspoon of salt. Chill before serving, unless you are serving it with enchiladas -then it should be warm.
Mexican And Hispanic - Salsa - Tomatillo Salsa
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