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Old 12-11-2003, 04:45 PM
Rich McCormack
 
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Default Salsa Verde


Salsa Verde

12 - tomatillos
6 - serrano chiles
1/2 - onion, washed but unpeeled
2 - cloves garlic, unpeeled
1/4 teaspoon - ground cumin
1/4 teaspoon - sugar
5 or 6 sprigs - cilantro
1 tablespoon - corn oil
Salt and pepper to taste

Toast tomatillas, chiles, onion and garlic on a hot comal.
Set aside to cool. When the tomatillos are cool enough
to handle, remove the husks, cut into quarters and place
in a sauce pan. Cover with water, bring to a boil, lower
heat and simmer until tomatillos are soft (about 15 to 20
minutes). Chop chiles. Peel and chop onion and garlic.
Add chiles, onion, garlic, cilantro, tomatillos, and
cooking water to blender. Puree until smooth. Heat oil
in a saut pan, add puree and spices. Cook, stirring
frequently, until thickened as desired. Add salt and pepper
to taste.

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Old 12-11-2003, 06:07 PM
The Tex Mex
 
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Default Salsa Verde

Thanks for the salsa recipes, Rich. I have had these before and they =
taste great.
Here is one I stole from somewhere. Enjoy!!

Salsa Yucateca De Habaneros
Commonly served with fish or other seafood.

2 habaneros
2 limes, juiced
1 medium purple onion
1/3 head purple cabbage
2 radishes
=20

Chop the onion very fine and place in a colander under a stream of water =
for a few seconds, then drain. Chop the habaneros very fine without =
removing the seeds. Chop the cabbage very fine and the same with the =
radishes.

Combine all ingredients in a bowl, add the lime juice, a little water, =
salt to taste and mix well.

--=20
Tex-Mex
"Rich McCormack" wrote in message =
...

Salsa Verde

12 - tomatillos
6 - serrano chiles
1/2 - onion, washed but unpeeled
2 - cloves garlic, unpeeled
1/4 teaspoon - ground cumin
1/4 teaspoon - sugar
5 or 6 sprigs - cilantro
1 tablespoon - corn oil
Salt and pepper to taste

Toast tomatillas, chiles, onion and garlic on a hot comal. =20
Set aside to cool. When the tomatillos are cool enough=20
to handle, remove the husks, cut into quarters and place=20
in a sauce pan. Cover with water, bring to a boil, lower=20
heat and simmer until tomatillos are soft (about 15 to 20=20
minutes). Chop chiles. Peel and chop onion and garlic. =20
Add chiles, onion, garlic, cilantro, tomatillos, and=20
cooking water to blender. Puree until smooth. Heat oil=20
in a saut=E9 pan, add puree and spices. Cook, stirring=20
frequently, until thickened as desired. Add salt and pepper=20
to taste.


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