home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
sauces
/
salsa15
< prev
next >
Wrap
Text File
|
1995-09-27
|
3KB
|
79 lines
Newsgroups: rec.food.recipes
From: waring@ima.infomail.com (Sam Waring)
Subject: Salsa Verde
Organization: Austin InfoMail Association - Austin, TX
Date: Tue, 25 Apr 1995 13:17:53 +0000
Message-ID: <69b_9504252043@ima.infomail.com>
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: SALSA VERDE
Categories: Sauces, Mexican
Yield: 3 cups
1 1/2 lb fresh tomatillos
2 Anaheim green chiles;
-charred, peeled, & seeded
3 Jalape#o chiles; partially
-seeded & deveined
2 Garlic clove
1/2 Chicken bouillon cube; or
1/2 c Chicken broth
1/4 c Rice vinegar
1 T light oil (sunflower)
1/4 c Cilantro; snipped
1 pn Salt
After removing the dry husks from the tomatillos, rinse them well under
warm water to remove some of the stickiness. Cut tomatillos into
quarters. Cut the Anaheim chiles and jalape#os into pieces.
To the bowl of a food processor fitted with the knife blade attachment,
add the tomatillos, chile pieces, and cloves of garlic. Chop to a
coarse pur#e using on and off pulsations. If you want to use the salsa
for dipping tostada chips or spooning onto homemade pizzas or tortas, it
is best to make a coarse puree. For a thinner suace consistency, pulse
on your food processor for 20 seconds and pur#e the salsa. You can
further thin down the sauce by adding 1 cup chicken broth, sour cream,
or cream. Stir this liquid in during the simmering stage. This thinner
sauce is perfect for enchiladas and tortas.
After you have pur#ed the ingredients for your salsa, place mixture in a
3-quart saucepan. Simmer everything except the fresh cilantro, for 12
to 15 minutes. Place the salsa into a bowl to cool completely before
adding the cilantro. Or store the salsa in a glass jar in the refrig-
erator for up to 2 weeks and stir a few snipped springs of cilantro into
the portion you will be serving. Adjust seasonings, such as salt and
more cilantro, by taste testing.
This sauce is probably one of the most adaptable of all of the salsas:
it can be used for dipping tostada chips, adding zest to quacamole, or
saucing enchiladas, tortas, or homemade Mexican pizza.
MMMMM
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: SALSA VERDE
Categories: Sauces, Mexican
Yield: 2 cups
10 Tomatillos; diced
1/2 c Spanish onion; chopped
1/4 c Cilantro, fresh; minced
2 Jalape#o peppers; seeded
-& minced
2 ts Lime juice
1/2 ts Salt
Combine all of the ingredients. Cover and chill. Serve with tortilla
chips, seafood, or chicken.
[ SOUTHERN LIVING; August 1991 ]
per Fred Peters
MMMMM