To make things simpler I am enclosing the recipe someone referred
me to in the old thread about what is called green chile sauce. I
know there is more than one type, one with tomatillas, the other with
chiles only. The one below is with tomatillas.

The difference is that I want to make mine fresh. I am going to
buy a bottle of Herdez chile verde sauce just to get an idea of what
it's like. From there I think I can manage. But I have two questions
regarding the recipe, maybe three, or even more by the time I'm done.

Here is the recipe, quite simple really - and thanks to the
person who directed me to it. I finally got the blender and am ready
to roll.

//////////////////////////////////////////////////////

Mona's Salsa Verde

1 medium onion
1 large clove garlic
2 large romaine lettuce leaves
2 small jalapeno
water to blend

1 can crushed tomatillos -- 28 oz
1 tablespoon chicken base dissolved in 1 cup boiling water


1. Cut tops off of jalapenos. In blender blend onion, garlic and
jalapenos with enough water to blend thoroughly, add lettuce leaves
one at a time till thoroughly blended.

2. In pot put a little bacon fat (manteca) and heat.

3. Carefully, add tomatillos and bring to a boil. Mix in blended
vegetables. Add chicken base.

Simmer for 10 minutes.

Use this salsa verde for chicken enchiladas, pork dishes as shown in
the picture, or any other dish where you want a green sauce.

///////////////////////////////////////////////

Ok, question number one. I wouldn't mind using canned tomatillas
- even though I haven't seen them anywhere - but I don't want to use
them in conjunction with the chicken base, as that too is loaded with
salt. I would use one, but not both. Since I can't find the canned
tomatillas - simple canned crushed tomatillas - I am going to try
fresh ones after first using the Herdez salsa verde this time out.

Actually scrap that, here are two questions back to back. One,
if I can't find "maneca", I suppose frying up some bacon is alright,
or does anyone know if pre-cooked bacon fat is available in stores?
Question two, which I asked a while back and am asking again, is "How
does one using fresh tomatillas equate them to a 28 oz can? I know
I'm ready to use a pound of them. I'm also wondering if they should
be peeled as regular red tomatoes in the can are. And there is always
some nice red water in the regular canned tomatoes which I know won't
be there when I smash up the real tomatillas. Can I add water or just
let them cook down? I have never made tomatillas but have seen them
and felt them and I'm assuming the procedure is the same as with
regular tomatoes.

So, how do I get the tomatillas to be more liquidy when crushing
them? Is it necessary? Can pre cooked bacon fat be bought in the
store? (too lazy to make bacon just for the fat).

I have already decided that I'm simply going to simmer a pork
roast for a few hours till it's ready to fall apart. I'm into that
lately, not a bunch of seasoning and so forth, just straight out bland-
sounding cooking to be dolled up later. Put some of that simmered
pork in that green sauce and no one's going to know the difference,
not even a wine expert with astoundingly taste and distinction. Oh
shit, here's another question, which is one reason why I'm going to go
with the jarred version first - to get a hint of how the consistency
should be. It says to simmer the tomatillos 10 minutes, but they're
referring to the canned ones. I'm using fresh. I suppose it would be
like making spaghetti sauce almost, right? Just cook 'em till they're
done? About half an hour or so? That's four questions now. Better
quit while I'm ahead.

Thanks - 4 times over, thanks

TJ

Whoops sorry, I knew there would be more than just 4 questions. I
asked this one before but I want to be sure. What exactly is chicken
base? I've seen it in little packets - 4 to a pack I believe - wet
stuff, kind of brown. But I've also seen it come in powder. Both are
loaded with salt which I can handle as I don't add any. But if you
were to buy chicken base rather than make it, what kind would you
recommend - the moist brown stuff or the powder or the chunks or
what? I'm sure I can get by without it period, but I want the first
time to make the recipe as is before twisting it to my own version.
I'm scared.

Do you hear me, scared

TJ

Tommy Joe wrote:

> What exactly is chicken base?

Go he www.soupbase.com.

On Jun 2, 8:18*pm, George M. Middius > wrote:
> Tommy Joe wrote:
> > What exactly is chicken base?
>
> Go hewww.soupbase.com.



Heading out for work and will try the link later. Went to the
store today and got the Herdon's Salsa Verde just to try it out, get
an idea of how to go about making it fresh. Also looked at some
chicken base. Loaded with salt which I can handle as long as I don't
also use canned or jarred sauce. I'll try the link later. Gotta go.

The job is killing me, plus I'm killing myself, so I should be dead
soon, maybe even before I come home tonight to read about the
soupbase.
TJ

Manteca is lard, not bacon grease. You can sub vegetable oil for it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Jun 3, 12:08*am, Janet Wilder > wrote:


> Manteca is lard, not bacon grease. You can sub vegetable oil for it.



Thanks, I found that out tonight at the supermarket. On one side
it said Manteca, on the other Lard. Lard is fine in small doses, but
they only had one size, a huge family sized thing, so I nixed it.
Besides, I don't need it yet. For now I'm going with the jarred salsa
verde to get a taste for it. From there I think I can sort of feel my
way into it. I appreciate the help though. When I used to eat at the
mexican restaurants in LA, the divier the better, they always had pico
de guyo on the table. Years later on the basis of memory alone (not
many ingredients, easy to remember), I made my own and it was better
than the stuff I was trying to imitate. Such is the case with the
green chile sauce, as I always called it. But I think it was
tomatillos that were blended smooth or really cooked down. By using
the bottled I'll get a feel for where to go next. I even bought two
tomatillos today just to get the feel of them, and then tomorrow to
see how they look when cut opened and smashed up a bit. I'm actually
not too bad at making things happen, but sometimes I lack the
confidence to begin - kind of like someone who walks really well but
has trouble taking the first step - lol - so when I ask all these
questions it's often based on that lack of confidence - and I
appreciate all the confidence boosting comments from people such as
yourself. Thanks.

TJ

On Jun 2, 4:29*pm, Tommy Joe > wrote:

You are welcome. That's my recipe (well, Mona's recipe) from my
restaurant.

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.

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.

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.

Hope this helps. Please let me know what you finally do and how it
came out for you.

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

On Jun 3, 1:39*pm, Bryan > wrote:
> 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.
>
NO, it doesn't.
>
> > 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?

It is a restaurant recipe cut down for home cooks. In the restaurant
we made it with the #10 cans of crushed tomatillos. Good brands are
not 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.

I asked Mona about that one day. She said "manteca" basically means
'fat'. Depends on what part of Mexico you are from whether it means
bacon fat, lard, whatever. She had no problems with calling any fat
manteca.
>
> > 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.

Yes Bryan, let's do get anal over a typo.

and no, the stock doesn't make it watery, I've made this recipe
uncounted number of times and it works very well.
>
> > 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.

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.

>
> 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

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.

On Jun 3, 3:42*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.
>
> 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.
>
> 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.
>
> 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.
>
> Hope this helps. * Please let me know what you finally do and how it
> came out for you.


That was extremely helpful. I bought the Herdez brand just for
starters. Yes, I could see from my little experiment last night
buying two tomatillos and taking off the out layers and cutting into
them that they might require some cooking. I like all your answers.
Also, yesterday in the store I saw the Better than Bullion brand. I
checked out the meat, veggie, and chicken, I think even a few others,
just looking. I checked the sodium. Sure it's high but really it's
nothing if I'm using fresh tomatillos. I will let you know how it
came out although it might take me a while because I may not make it
right away. And yes thanks also for the advice about using veg oil
instead of bacon fat if it's easier for me, which it is. I think
Crisco will do the trick. Anyway, your "report" was concise and
helpful and I thank you for it.

TJ

On Jun 3, 4:39*pm, Bryan > wrote:

> It isn't "Better than Bullion." *Bullion is bars of gold or platinum
> or other precious metals. *It's bouillon.


Now I'm really ****ed. As I typed in bouillon I mistyped it
as boullion and the word popped up red showing a mis-spelling. Ok I
said to myself, no problem, I see the guy I'm responding to has
spelled the same word, so I'll just copy it off his post, only to now
find out he too was misspelling it. I was mislead by the misspeller.
It was like the blind leading the blind. It was cool, it was fun, it
was a silly little moment in time that time forgot, can ya dig it?

TJ

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.

TJ

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

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.

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

On Jun 4, 10:13*am, ImStillMags > wrote:

> 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.


I got that impression the first time but thanks for the reminder.
So, don't cut them and don't peel them either I'm assuming. I bought
two the other day just to experiment. I opened them up and could see
they're more dry than red tomatoes, and these were ripe. They were
soft. Ok, thanks for that, when and if I ever get around to making
the salsa I will cook them whole before putting them in the blender.
I have a cheap one - a regular one - good enough for me - but it seems
with a lot of those types that the different speeds are really a joke
- all of them seem to be about the same. So I guess I'll use the
pulse mode.

TJ

On Jun 5, 7:03*pm, Bryan > wrote:

> 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.


The Bonobos - sounds familar but I can't grasp it. Your suggestion
sounds simple and good, and once again I want to say that sometimes
I'll ask questions because I flat-out don't know the answers, but
other times I'll do it because I lack confidence in starting a recipe
when in reality on those few occasions when I had only a few items
around and had to sling something together because I didn't have cash
for anything else or was too hung over to walk to the market, in those
cases of necessity I seem usually to do alright. Sometimes I need a
little help just to give my confidence a boost. I appreciate it. My
uncle used to tell me never to worry, if the ingredients are good,
even if it doesn't come out as one might expect, if in fact they
should expect at all - that if the ingredients are good it's just
about impossible to go wrong.

TJ

On Jun 6, 3:32*am, Tommy Joe > wrote:
> On Jun 4, 10:13*am, ImStillMags > wrote:
>
> > 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.
>
> * * I got that impression the first time but thanks for the reminder.
> So, don't cut them and don't peel them either I'm assuming. *I bought
> two the other day just to experiment. *I opened them up and could see
> they're more dry than red tomatoes, and these were ripe. *They were
> soft. *Ok, thanks for that, when and if I ever get around to making
> the salsa I will cook them whole before putting them in the blender.
> I have a cheap one - a regular one - good enough for me - but it seems
> with a lot of those types that the different speeds are really a joke
> - all of them seem to be about the same. *So I guess I'll use the
> pulse mode.
>
> TJ

dont cut them but DO TAKE OFF THE PAPER AND WASH THEM.

On 6/5/2012 5:43 PM, ImStillMags wrote:

> It's from my restauant.
>
> http://www.hizzoners.com/recipes/sau...as-salsa-verde

Thanks for sharing your recipes, I do not say that often enough.

Becca

On Jun 6, 10:23*am, ImStillMags > wrote:



> dont cut them but DO TAKE OFF THE PAPER AND WASH THEM.



Wow, you're almost as anal as I am when it comes to covering all
bases. Don't worry, I'm not that stupid to leave the husks on. But
after I've boiled them, is it better to crush them with my hands or
use my feet old-world style?

TJ

On Jun 7, 12:22*am, Tommy Joe > wrote:
> On Jun 6, 10:23*am, ImStillMags > wrote:
>
> > dont cut them but DO TAKE OFF THE PAPER AND WASH THEM.
>
> * *Wow, you're almost as anal as I am when it comes to covering all
> bases. *Don't worry, I'm not that stupid to leave the husks on. *But
> after I've boiled them, is it better to crush them with my hands or
> use my feet old-world style?
>
> TJ

use a blender like it says in the recipe.

On Jun 7, 10:11*am, ImStillMags > wrote:

> use a blender like it says in the recipe.



Of course. I was joking. Hopefully this will be my last question
on this because I think I've got it down, but in blending all that
stuff, how far do you go with it? Is it just sort of pulsed so things
stay a bit chunky or is it blended to liquid? I guess my question is,
"can it be over blended?" If so I will make sure not to have that
happen. I'll get around to that recipe one day not too far off.

Thanks,
TJ

On Jun 7, 11:42*pm, Tommy Joe > wrote:
> On Jun 7, 10:11*am, ImStillMags > wrote:
>
> > use a blender like it says in the recipe.
>
> * *Of course. *I was joking. *Hopefully this will be my last question
> on this because I think I've got it down, but in blending all that
> stuff, how far do you go with it? *Is it just sort of pulsed so things
> stay a bit chunky or is it blended to liquid? *I guess my question is,
> "can it be over blended?" *If so I will make sure not to have that
> happen. *I'll get around to that recipe one day not too far off.
>
> Thanks,
> TJ

I don't think you can over blend it. Do it to your preference, do
you like it a little bit chunky or do you want it totally smooth? It
will be liquidy. It is supposed to be liquidy, not like a chunky
salsa or pico de gallo but more of a sauce. You can make it a sauce
with bits and chunks or a smooth sauce (salsa) it's up to you.

On Jun 8, 10:53*am, ImStillMags > wrote:

> I don't think you can over blend it. * Do it to your preference, do
> you like it a little bit chunky or do you want it totally smooth? * It
> will be liquidy. *It is supposed to be liquidy, not like a chunky
> salsa or pico de gallo but more of a sauce. *You can make it a sauce
> with bits and chunks or a smooth sauce (salsa) it's up to you.



Exactly. I know the consistency I want, kind of liquid as you say
but firm, which is where the lettuce leaves come in I guess. I bought
some beef base tonight - the better than boullion brand. The salt
content is very low when one realizes that not much of it is needed.
And I will be using the real tomatillos of course, done the way you
said. I have one more question - seems like they never end. The pork
I'm going to put this sauce on, can I just simmer it for a few hours?
That's what I did last week. I put a 2 pound pork roast - rib end
they call it - in water and brought to a boil and let simmer till it
was about to fall apart, then removed it and let it cool before
putting in the fridge. I used the Herdon brand salsa verde. Yes, I'd
like it thicker than that. But not much thicker. I'm asking about
making the pork because I wonder how you make it for your restaurant -
I mean for burritos and the like. I think lots of places just boil
it. I did that but browned it first and am not sure even that was
required. I'm into simplicity cooking because I have limited means
here and am mainly into using the stove top, and even there in this
place I've been renting for 17 years the appliances are old and not
easy to maintain, so I don't use the oven as it smokes pretty bad, and
will do so after only a few uses after cleaning it. So I don't clean
it anymore. I use it to broil only, nothing that takes a long time.
So anyway, is just simmering the meat ok? And also, was I correct to
get the meat base instead of the chicken? The recipe from Mona's has
a few mistakes in it. Nothing brutal, but a few mistakes. I think it
says to use chicken base, but you said beef. So that's one minor
error right there. Just thought I'd let you know and thanks again for
the help.

TJ

On Jun 9, 4:03*am, Tommy Joe > wrote:
> On Jun 8, 10:53*am, ImStillMags > wrote:
>
> > I don't think you can over blend it. * Do it to your preference, do
> > you like it a little bit chunky or do you want it totally smooth? * It
> > will be liquidy. *It is supposed to be liquidy, not like a chunky
> > salsa or pico de gallo but more of a sauce. *You can make it a sauce
> > with bits and chunks or a smooth sauce (salsa) it's up to you.
>
> * * Exactly. *I know the consistency I want, kind of liquid as you say
> but firm, which is where the lettuce leaves come in I guess. *I bought
> some beef base tonight - the better than boullion brand. *The salt
> content is very low when one realizes that not much of it is needed.
> And I will be using the real tomatillos of course, done the way you
> said. *I have one more question - seems like they never end. *The pork
> I'm going to put this sauce on, can I just simmer it for a few hours?
> That's what I did last week. *I put a 2 pound pork roast - rib end
> they call it - in water and brought to a boil and let simmer till it
> was about to fall apart, then removed it and let it cool before
> putting in the fridge. *I used the Herdon brand salsa verde. *Yes, I'd
> like it thicker than that. *But not much thicker. *I'm asking about
> making the pork because I wonder how you make it for your restaurant -
> I mean for burritos and the like. *I think lots of places just boil
> it. *I did that but browned it first and am not sure even that was
> required. *I'm into simplicity cooking because I have limited means
> here and am mainly into using the stove top, and even there in this
> place I've been renting for 17 years the appliances are old and not
> easy to maintain, so I don't use the oven as it smokes pretty bad, and
> will do so after only a few uses after cleaning it. *So I don't clean
> it anymore. *I use it to broil only, nothing that takes a long time.
> So anyway, is just simmering the meat ok? *And also, was I correct to
> get the meat base instead of the chicken? *The recipe from Mona's has
> a few mistakes in it. *Nothing brutal, but a few mistakes. *I think it
> says to use chicken base, but you said beef. *So that's one minor
> error right there. *Just thought I'd let you know and thanks again for
> the help.
>
> TJ

I never said beef base. I only said chicken base. When I said the
chicken base was a meat base I meant it was not a chicken "flavored"
bouillon cube.

Sure you can simmer the meat till it's tender. Stick some onions and
a couple of jalapenos in the cooking water. When it gets to the stage
where you want to take it out put what you are going to eat for that
evenings meal in some of the salsa verde and finish cooking it. Get
that great salsa flavor down in the meat that way. When you take
some out of the fridge, warm it up in the salsa verde for more flavor.

Hope it turns out nicely for you, let me know.

On Jun 9, 11:33*am, ImStillMags > wrote:

> I never said beef base. * *I only said chicken base. * When I said the
> chicken base was a meat base I meant it was not a chicken "flavored"
> bouillon cube.
>
> Sure you can simmer the meat till it's tender. *Stick some onions and
> a couple of jalapenos in the cooking water. *When it gets to the stage
> where you want to take it out put what you are going to eat for that
> evenings meal in some of the salsa verde and finish cooking it. *Get
> that great salsa flavor down in the meat that way. * * When you take
> some out of the fridge, warm it up in the salsa verde for more flavor.
>
> Hope it turns out nicely for you, let me know.


You have been very helpful and your suggestions have been concise.
However, I did go out yesterday and buy the beef base on the basis of
your words, so you owe me $4.38 plus tax. I'm sure the beef base will
be just as good. If not, I'll use it for something else and get the
chicken base for the salsa verde. I misunderstood you when you said,
no, not chicken, use the beef (or the meat, or whatever you said).
Even though I'm not going to make this stuff right away I figured
without a car I might as well get some things toward it while I'm at
the market, so I got the beef base and also some Crisco. I know it
calls for the Manteca or however it's spelled, but I believe you said
vegetable oil is ok. I use olive oil a lot but figured for something
like this Crisco might be good. All they had of the manteca stuff
were huge tubs. I don't like buying huge volumes of things (could die
tomorrow), especially things I might use for like one meal a year. So
I bought a small can of Crisco. Will that work ok? No matter, I
still think from looking at the recipe that the lettuce leaves may be
the heart and soul of the recipe.

Lettuce live in peace,
TJ

Tommy Joe wrote:
>
> Lettuce live in peace,
> TJ

And please pass the dressing!

Becca made Salsa Verde a few days ago. I didn't have time to watch, but
I know she roasted tomatillos and onions... and there was garlic
involved. Whatever... it was delicious and I am going to have some on
my breakfast burritos this morning.

George L

On Jun 6, 5:42*am, Tommy Joe > wrote:
> On Jun 5, 7:03*pm, Bryan > wrote:
>
> > 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.
>
> * *The Bonobos - sounds familar but I can't grasp it.

My former band. You wouldn't have heard of it anywhere but here.
>
> TJ

--Bryan

On Jun 6, 5:42*am, Tommy Joe > wrote:
>
http://www.myspace.com/thebonobos/mu...again-45928840
>
> TJ

--Bryan

On Jun 10, 9:18*pm, Bryan > wrote:



> The Bonobos - sounds familar but I can't grasp it.



> My former band. *You wouldn't have heard of it anywhere but here.



But it does sound familiar. I've heard it somewhere. I know
there's the Bonneroo music festival, but I'm not talking about that.
I've head Bonobos somewhere before. Either that or it sounds or looks
like something similar.

TJ

On Jun 10, 8:12*am, George Leppla > wrote:


> Becca made Salsa Verde a few days ago. *I didn't have time to watch, but
> I know she roasted tomatillos and onions... and there was garlic
> involved. *Whatever... it was delicious and I am going to have some on
> my breakfast burritos this morning.


It's nice to have someone make you breakfast, but then you have
to live with them. That is not a trade-off I like. No really, it
must be nice to have a burrito served to you at home. I can't roast
things because my oven is old and nasty and I use it only for quick
broiling, plus I don't have much experience with roasting anyway.
Sure it sounds good. All natural ingredients, sounds really good.

TJ

On Jun 10, 7:18*am, Gary > wrote:


> And please pass the dressing!



I eat pasta salads with crusty veggies that are thinly sliced and
easy to chew with my 5 upper molars missing. Actual lettuce type
salads are doable now and then, but I'm sort of looking at the salsa
verde as a dressing for a salad of pork and beans and maybe some
potatoes or rice.

TJ