I like my tomatillo salsa (salsa verde for those of you out there)
8-10 fresh tomatillos (approx. 1 1lb)
1/2 onion (white works best)
2-3 serrano chiles
2-3 cloves garlic
lime juice, salt and pepper to taste
Roast the tomatillos and chiles under a broiler, about 10 minutes (turn over halfway through), making sure to reserve the liquid from the roasting. Dice the onion and either press or mince the garlic. Put it all together in a food processor (preferred) or blender and process to your desired texture. Add salt, pepper and lime juice to taste. This, too, stands up to a day or so of melding.
(loosely adapted from Rick Bayless's Mexican Kitchen)
On Fri, Jul 30, 2010 at 11:48 AM, Michelle Bowman <firstname.lastname@example.org> wrote:
What to do, what to do, with all those tomatoes, banana peppers and soon to come red peppers?
Will be making a variation of the Mango Salsa recipe given to me by a friend.
· 1 chopped mango
· 1 chopped avocado
· 1 finely diced onion
· 1 handful of cilantro, send through the food processor (to taste. I find it a little overwhelming)
· ½ of the juice of 1 lime
I've heard it works best to let this sit over night in the fridge, to allow the flavor to really come together.
I am a salsa newbie, so always looking for suggestions. Please share!
Sunday, August 1, 2010
Re: Using up the patio garden...
Thanks for this recipe! I love tomitillo salsa and I love rick bayless!
On Fri, Jul 30, 2010 at 1:03 PM, Joanna Messer <email@example.com> wrote: