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.

Join the forum, it's quick and easy

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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

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


Salsa Verde

Lobo
Lobo
Moderator
Moderator


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
Salsa Verde Rating

Read Reviews

Write a Review
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 Wed 25 May 2022, 11:23 am