Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Salsa Verde

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Salsa Verde Empty Salsa Verde

    Post by Lobo Tue 09 Feb 2016, 8:33 pm

    Salsa Verde Img86l
    Salsa Verde
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    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 8
    This delicious green salsa goes equally well with tortilla chips as it does with almost any type of grilled meat. It adds a little heat and a distinct Mexican flavor.





    • 1K+

    Ingredients:


    • 3 jalapeño or serrano chiles 
    • 6 tomatillos 
    • 1 bunch fresh cilantro 
    • 1 bunch fresh flat-leaf parsley  
    • 1 small white onion, quartered  
    • 6 garlic cloves 
    • 1 Tbs. coarse salt, plus more, to taste 
    • 1 Tbs. freshly ground pepper, plus more, to taste 
    • 2 Tbs. fresh lime juice, plus more, to taste 
    • 1/4 cup (2 fl. oz./60 ml) grapeseed oil 

    Directions:

    Cut the chiles into quarters and seed them; for a spicier salsa, leave in a few seeds. Husk and quarter the tomatillos. Pick the leaves and tender stems off of the cilantro and parsley.

    In a blender or food processor, combine the chiles, tomatillos, cilantro leaves and stems, parsley leaves and stems, the onion, garlic, the 1 Tbs. salt, the 1 Tbs. pepper and the 2 Tbs. lime juice. Pulse several times until combined but still fairly chunky. Stir in the grapeseed oil. Taste and adjust the seasonings with salt, pepper and lime juice; the salsa should be vibrant green in color.

    Serve immediately, or tightly cover and refrigerate for up to 2 days. Makes 2 cups (16 fl. oz./500 ml).

    Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

      Current date/time is Thu 28 Mar 2024, 8:00 am