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#1
July 10th, 2004, 03:00 PM
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Tomatillo salsa
Great on carne asada with cheese, lettuce, tomato and avocado slices.
2# tomatillos 1/2# jalapenos or other chilis 1T salt juice of 1/2 a small lime Puree tomatillos in blender w/ salt and lime juice Toast and peel chilis, then add them to blender Blend on lowest speed until chilis are desired consistency. If salsa is too watery, you can use a strainer to discard extra liquid. --Bryan 
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#2
July 10th, 2004, 03:21 PM
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Tomatillo salsa
"Bobo Bonobo?" wrote in message
m... Great on carne asada with cheese, lettuce, tomato and avocado slices. 2# tomatillos 1/2# jalapenos or other chilis 1T salt juice of 1/2 a small lime Puree tomatillos in blender w/ salt and lime juice Toast and peel chilis, then add them to blender Blend on lowest speed until chilis are desired consistency. If salsa is too watery, you can use a strainer to discard extra liquid. Bryan, you can get a better flavor and texture by roasting the tomatillos first. Peel, then put them on a shallow baking sheet under the broiler for about three minutes, then turn them over and give them another three minutes. The black specks and any juice that runs off adds to the flavor. You can also forego the lime juice; I find the tomatillos are tangy enough, especially when roasted. Yummy! - Dewolla
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#3
July 10th, 2004, 03:21 PM
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Tomatillo salsa
"Bobo Bonobo?" wrote in message
m... Great on carne asada with cheese, lettuce, tomato and avocado slices. 2# tomatillos 1/2# jalapenos or other chilis 1T salt juice of 1/2 a small lime Puree tomatillos in blender w/ salt and lime juice Toast and peel chilis, then add them to blender Blend on lowest speed until chilis are desired consistency. If salsa is too watery, you can use a strainer to discard extra liquid. Bryan, you can get a better flavor and texture by roasting the tomatillos first. Peel, then put them on a shallow baking sheet under the broiler for about three minutes, then turn them over and give them another three minutes. The black specks and any juice that runs off adds to the flavor. You can also forego the lime juice; I find the tomatillos are tangy enough, especially when roasted. Yummy! - Dewolla
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