Ingredients:
1 small red onion, finely diced.
2 cloves garlic, crushed or finely diced.
1/4 jalapeno pepper, seeds and veins removed, finely diced (or to taste)
1/2 C chopped fresh cilantro
2 roma tomatoes, seeds removed and finely diced
1/2 t salt
juice of 1 lime
2 firm avocados, diced
fresh (uncooked) corn (optional)
Directions:
Mix all together, and serve with corn chips. The longer it sits, the juicier it gets.
Notes:
"Four of us ate a whole batch in 30 minutes."
Red onions are better than white or yellow.
The corn is very, very, optional.
Source: Sunflower Market, August 2009
Wednesday, October 10, 2012
Betsy's Eclectic Tomatillo Salsa Verde
Ingredients:
6 lbs tomatillos, husked and quartered
1 medium onion
1/2 bunch cilantro
1 - 2 T white wine vinegar or lime juice
20 slices bottled tamed pickled jalapeno peppers
salt to taste
Directions:
Steam tomatillos until fairly soft. During this time, puree onion, cilantro, jalapenos, and vinegar or lime juice. Add cooked tomatillos and salt and puree (do this in batches if necessary). Freeze about 4 cups at a time in Ziplock bags. Can be used as a dip, for enchilada sauce, or in chile verde.
Yummers.
2009
6 lbs tomatillos, husked and quartered
1 medium onion
1/2 bunch cilantro
1 - 2 T white wine vinegar or lime juice
20 slices bottled tamed pickled jalapeno peppers
salt to taste
Directions:
Steam tomatillos until fairly soft. During this time, puree onion, cilantro, jalapenos, and vinegar or lime juice. Add cooked tomatillos and salt and puree (do this in batches if necessary). Freeze about 4 cups at a time in Ziplock bags. Can be used as a dip, for enchilada sauce, or in chile verde.
Yummers.
2009
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