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Full Online Book HomeLearning KitchenMexican And Hispanic - Salsa - Tomatillo Salsa
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Mexican And Hispanic - Salsa -  Tomatillo Salsa Post by :randomcreek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :807

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Mexican And Hispanic - Salsa - Tomatillo Salsa

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.
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Mexican And Hispanic - Salsa -  Tomatillo Salsa By Risag Mexican And Hispanic - Salsa - Tomatillo Salsa By Risag

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7 tomatillos (to 8) -- normal size 1 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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Cinnamon Chips: 1 tlbsp. sugar 1/4 tsp. ground cinnamon 4 (7 inch) flour tortillas Salsa Ingredients: 1 cup frozen raspberries 2 peaches, peeled and chopped 2 kiwis, peeled, sliced and quartered 1 tsp. lime zest 2 tsp. lime juice 1 tsp. sugar For cinnamon chips, preheat oven to 400 F. Combine sugar and cinnamon. Spray tortillas lightly with water, then sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into 8 wedges. Place in a single layer on a flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack and cool completely.
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