On Jun 3, 11:00*pm, Tommy Joe > wrote:
> On Jun 3, 4:39*pm, Bryan > wrote:
>
> > 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.
>
> * * *I see one post left below this coming from Mags but I'm going to
> type this out without reading his response. *I don't think everyone is
> much a slave to recipe exactness as much as you might imagine.
> Speaking just for myself, I can adapt. *In fact, when I was in my late
> teens I took an exam that was supposed to tell you what your best
> quality was. *It was not a school test, I was out of school years
> before - just a test out of a book - and I took it and it told me my
> best quality was adaptability. *From that point on I began calling
> myself Mr. Adaptability - and from that moment on I never adapted to a
> damn thing in my life. *That test screwed me up for life.

I took a test in middle school that indicated that my ideal careers
would be teacher/professor or farmer. Funny, because I have little
natural aptitude for agriculture. It is only failure and persistence
that have turned me into a pretty good excuse for an urban farmer. I
guess my role in The Bonobos was the teacher thing. All you really
need for salsa verde is tomatillos, green chilies, salt and a little
garlic. You could even leave out the garlic.
>
> TJ

--Bryan