© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Al Waltz
1 pound (about a dozen) fresh tomatillos, husked, washed, and cut into quarters.
1 cup chopped white onion.
3 or 4 chopped serrano or jalapeño chiles, seeds and all
several cloves of garlic
¼ cup fresh cilantro.
Put all of this in a blender and process until minced finely. Add sugar (1 teaspoon)and salt (½ teaspoon) or to taste and let sit refrigerated for a couple of hours. The salsa will keep refrigerated for several weeks. This can be adjusted for hotness and amount of cilantro.
We use this fresh on chips or in one of the recipes below.
Guacamole with fresh salsa verde
Take several ripe avocados, peel, pit, and mash the pulp with a fork. Add 4 or 5 tablespoon of fresh salsa verde and the juice of ½ or 1 lime. Let sit for an hour in the refrigerator, decorate with cilantro and serve.
Fish with fresh salsa verde and Mexican cheese
Dust fillets of fish, rock cod, flounder, or catfish, with seasoned flour and quickly brown on both sides in butter in a moderately hot sauté pan. Place browned fish (it should be almost done) on aluminum foil on a cookie sheetand top each with 1 or 2 tablespoon of fresh salsa verde and shredded Mexican 4 cheese mix (cheddar and white cheese can also be used grated).Place under a preheated, moderately hot broiler until cheese is melted. Serve with extra salsa verde on the side.