On Jun 3, 9:04*pm, Tommy Joe > wrote:
> On Jun 3, 5:20*pm, ImStillMags > wrote:
>
> > The romaine adds a density. * I don't know why it works so well, but
> > that's how Mona made it and I'll take hers over anyone else's any
> > day. * *I think the romane acts as a thickener.
> > You should come up with your own recipe and present it. *Or better
> > yet, try this one and then tear it down if you like.
>
> * * Swear to God, first time I saw your recipe I thought what the hell
> is the romaine for, and I tried to picture it grated up in there and I
> saw it as a thickener of some sort, a sort of fibrous thread, perhaps
> the one most important thread that holds Mona's Salsa Verde together.
> Anyway, it makes me feel good to hear now that I was sort of on the
> mark with my theory now that you have explained the purpose of the
> lettuce leaves.
>
> TJ

BTW. Cook the tomatillos whole. Don't cut them up when you boil
them. That way you don't lose their juice and you can drain the
water off easily.