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Tomatillo - Recepten Geredigeerd Voor Printen Beveiligd Ww Enter

Tomatillo - Recepten Geredigeerd Voor Printen Beveiligd Ww Enter

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Published by Dick Vonhof

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Categories:Types, Recipes/Menus
Published by: Dick Vonhof on Jun 05, 2009
Copyright:Attribution Non-commercial

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02/03/2013

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This green salsa is delicious with chips, or any
place you would use red salsa. We use tomatillos
we picked up at the farmer’s market so they’re
nice and fresh. Tomatillos look like small green
tomatoes - they are in the same family, but are
citrusy and tart. They can be eaten raw, but
cooking them mellows their taste and softens
their skins. We boil them here but they can also
be roasted.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes

small tomatillos, golf-ball size
salt, kosher
¼ large onion
1 clove garlic
½ large jalapeno, fresh chile
1 tablespoon cilantro, leaves, cleaned
½ medium lime

We start off by preparing the tomatillos. We pull off the husks and rinse the sticky
residue off the green flesh. We put them in a pot and cover with cold water. We
bring the water to a boil, add a little salt, and boil for 5-10 minutes until tender
when pierced with a knife. We use a slotted spoon to remove the tomatillos as they
are done and put them in a medium bowl.

Meanwhile, we chop the onion coarsely yielding ½ cup. We mince the garlic with a
little salt and mince the ½ of a jalapeno.
In our food processor, we combine the cooked tomatillos, onion, garlic, a little
more salt, and the cilantro leaves. We puree until almost smooth, leaving it a bit
chunky for texture. We pour into a bowl.

When we are ready to eat, we squeeze the ½ of lime into the green salsa, stir, and
serve.

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