Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Grandma's Green Chile Salsa
Famous Authors (View All Authors)
Vegetables - Grandma's Green Chile Salsa Post by :john2 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2503

Click below to download : Vegetables - Grandma's Green Chile Salsa (Format : PDF)

Vegetables - Grandma's Green Chile Salsa

2 lb. Tomatillos
1 pound serrano chiles
1 medium onion, chopped
1 tsp. black pepper
2 whole bay leaves
1/4 tsp. ground cumin
4 Tbl. salt
1 Tbl. oregano
3/4 Cup vinegar

Wash the tomatillos and serrano chiles that have been husked and stemed. Cook in water to cover until limp. Cool (do not drain).

Blend with dry ingredients, garlic and onion in blender until fine and smooth. Stir or blend in vinegar.

Makes 1 gallon.

Note: To make it hotter, add a few jalapeno peppers before the boil. Be careful when working with jalapenos!
If you like this book please share to your friends :

Vegetables - Tomatillo -  Green Sauce (salsa Verde) Vegetables - Tomatillo - Green Sauce (salsa Verde)

Vegetables - Tomatillo -  Green Sauce (salsa Verde)
1 tablespoon olive oil 3 cloves garlic -- halved 2 serrano chiles -- stemmed and minced 6 scallions -- chopped 6 tomatillos -- husked and -- quartered 1 cup dry white wine 3 poblano chiles -- roasted, peeled, -- stemmed, seeded 1 cup fresh cilantro -- chopped salt In a medium-sized skillet, heat the olive oil over high heat. Add the garlic, serranos, scallions, and tomatillos and cook, stirring occasionally, for 4 to 6 minutes, or until the tomatillos start to discolor slightly. Deglaze with the wine, stirring to dissolve any browned bits, and bring to a boil. Boil for 30

Vegetables - Salsa Green Vegetables - Salsa Green

Vegetables - Salsa Green
8 Green Tomatillos 1/2 large Onion Fresh Green chiles serranos -- quantity as you want 1 clove garlic Salt and pepper 10 Leaves of Cilantro -- optional Peel the green tomatillos if they still have the dry skin. In boiling water cook the tomatillos and chiles serranos for 1 or 2 minutes. Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it. In a sauce pan add a little amount of vegetable oil and when warm add the "salsa", cook 20 minutes or more.