Tomatillos are on special.....anyone got a good recipe for Salsa Verde?BajaNomad - 9-17-2003 at 09:38 AM
It was requested in the past week.... haven't set it up yet.... I'll get one up as soon as I have a chance.
Thanks for your consideration.
Regards,
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Doug MeansTMW - 9-17-2003 at 06:21 PM
I hope you get one soon and many recipes are posted. I have a Mexican Fiesta pot luck lunch coming in a couple of weeks and I want lots of good
ideals.BajaNomad - 9-17-2003 at 07:47 PM
Quote:
Originally posted by TW
I hope you get one soon and many recipes are posted. I have a Mexican Fiesta pot luck lunch coming in a couple of weeks and I want lots of good
ideals.
Allright... allright... allright.... done!
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DougTMW - 9-18-2003 at 07:44 AM
Thank you DanO - 9-23-2003 at 01:02 PM
Muchas gracias Doug. Now if we could just get Earle to post the recipe for Carne Guisado that I saw once on the Amigos recipe board. Like an idiot I
didn't save it, and I can't find the printout that I used to make it. Earle, are you out there?
salsa verde
bajalera - 10-17-2003 at 09:18 AM
Here's a quick-and-tasty Salsa Verde recipe:
1 tablespoon oil
1/2 small onion, finely chopped
2 cups husked, coarsely chopped
tomatillos
1 jalapeno, seeded, finely chopped
1 cup water
1 teaspoon chicken flavoring
Put the oil in a saucepan over medium heat. When it begins to move, fry the onion until it wilts a bit, stirring. Add tomatillos, jalapeno, water and
flavoring. Turn heat to low and simmer until mixture combines and forms a salsa, stirring occasionally.
Diana Kennedy prefers green tomatillos, Josefina Velazquez de Leon (Mexico's First Lady of Cookinb) likes yellowish, riper ones. If you don't have
time to pull back the husks when shopping, at least squeeze then to be sure they haven't gone mushy. I select big ones because they require less
effort. Their moisture varies--you may need to add more water.
The machismo of jalapenos is also iffy, so you may want to use more than one. Or substitute a 4-oz. can of green chiles. (I buy Ortega's whole chiles,
which seem to have more flavor than their chopped ones, and chop them myself.)
I'm not picky a bout onions--white ones are stronger than brown, but when cooked there doesn't seem to be much difference.
A chicken bouillon cube can be used, but these take longer to dissolve than the powdered flavoring. I use this flavoring in place of salt--and you may
want to add more. (My salt-detecting mechanism seems to be deficient, since nearly everybody adds more of it to the stuff I cook)
