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1995-09-27
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Newsgroups: rec.food.recipes
From: agraham1@cc.swarthmore.edu (Amy W. Graham)
Subject: Tomatillo salsa
Organization: Swarthmore College Library
Date: Thu, 10 Mar 1994 13:25:44 GMT
Message-ID: <agraham1-100394082521@mac03.mccabe2.swarthmore.edu>
>From a book called Exotic vegetables A-Z by Josephine Bacon.
Salsa Verde
2 lg red hot chili peppers (Serrano or California), fresh or dried, seeded
and chopped
2 Tbsp. chopped onion
1 garlic clove, peeled
2 Tbsp. fresh chopped cilantro
1/4 tsp. salt
8 oz tomatillos, chopped (about 1 cup)
1/8 tsp sugar
Remove the husks of the tomatillos, rinse them off, then place them in a
heavy saucepan. Barely cover with water and simmer, covered, for 10
minutes. Drain.
Grind all of the ingredients in a mortar and pestle or food processor.
When the mixture is well blended (do not make it too smooth; it is best
left slightly lumpy), beat in 3 tablespons of water. The mixture should be
fairly runny.
Refrigerate until required but serve on the day it is made.
Enjoy!