On Jun 3, 2:42*pm, ImStillMags > wrote:
> On Jun 2, 4:29*pm, Tommy Joe > wrote:
>
> You are welcome. * That's my recipe (well, Mona's recipe) from my
> restaurant.

That amount of onion would overpower every other ingredient.
>
> Question #1: You can use fresh tomatillos, no problem. * Peel and wash
> them and boil them in just enough water to cover. *Boil for about 10
> minutes, you want them to be done but not fall apart. * Drain and
> throw them in the blender. * Easy peasey. *They will be nice and
> liquidy.

Then why did the recipe list canned junk?
>
> Question #2: *Buy a couple of pounds of tomatillos, cook and puree
> them and then measure out 28 oz.
>
> Question #3: *You can use bacon fat, lard, vegetable oil, etc. *Each
> one will give a bit of a different flavor profile but all will be
> good.

Bacon fat is not the same thing as "manteca." Manteca is lard. Bacon
fat is smoked lard.
>
> Question #4: *The Chicken base I refer to is a meat base. *You can buy
> it in supermarkets under the "Better than Bullion" label. * If it has
> too much salt for your comfort level, leave it out. * OR substitute a
> cup of chicken stock or broth for the base/water combo. * You can use
> low salt stock (blech) if you need to.

It isn't "Better than Bullion." Bullion is bars of gold or platinum
or other precious metals. It's bouillon. Using stock would make the
salsa even more watery. The tomatillos are watery enough.
>
> Hope this helps. * Please let me know what you finally do and how it
> came out for you.

Pureed cooked romaine in salsa? No thank you.

Omit the romaine and at least most of the onion, and if you do use
onion. add it after cooking to the cooled salsa. I suggest pureeing
the onion by pressing it through a garlic press. Use fresh
tomatillos. Use at least double the jalapenos, or sub in serranos.
Use a teaspoon rather than a tablespoon of Better than Bouillon. That
stuff is really concentrated. Some folks add a little corn starch
before boiling. I wouldn't because of the carbs, but it really can
improve the consistency. If you want to make it unpalatable to
cilantro haters, you could add cilantro leaves (never stems) too.

--Bryan