1 pound tomatillos, husked and washed. Chopped 1/2 poblano chili, chopped 1 small onion chopped 2 cloves garlic, smashed 1 big handful cilantro (my hands are smaller than yours, so I guess go medium) 1 avocado, peeled etc lime juice
food processor it.
on further thought I think I should use a spicier chili next time and go with less onion (I don't really care for onion). Since it's becoming impossible to get my Herdez Salsa Verde here, I'm going to have to make my own.
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1 pound tomatillos, husked and washed. Chopped 1/2 poblano chili, chopped 1 small onion chopped 2 cloves garlic, smashed 1 big handful cilantro (my hands are smaller than yours, so I guess go medium) 1 avocado, peeled etc lime juice
food processor it.
on further thought I think I should use a spicier chili next time and go with less onion (I don't really care for onion). Since it's becoming impossible to get my Herdez Salsa Verde here, I'm going to have to make my own.
I generally use serranos or jalapeños. White onions, I think, do better in this than yellow, too. If you use a food processor, whir everything else first before adding the avocado for one pulse. -aem
1 pound tomatillos, husked and washed. Chopped 1/2 poblano chili, chopped 1 small onion chopped 2 cloves garlic, smashed 1 big handful cilantro (my hands are smaller than yours, so I guess go medium) 1 avocado, peeled etc lime juice
food processor it.
on further thought I think I should use a spicier chili next time and go with less onion (I don't really care for onion). Since it's becoming impossible to get my Herdez Salsa Verde here, I'm going to have to make my own.
That sounds like it would be very similar to a salsa that a Mexican restaurant serves that I was trying to figure out how to make. Only its next to impossible to find tomatillos around here.
That sounds like it would be very similar to a salsa that a Mexican restaurant serves that I was trying to figure out how to make. Only its next to impossible to find tomatillos around here.
Too bad. Tomatillos are available in cans but their quality and taste don't survive the process. Not a recommended product, unfortunately. -aem
1 pound tomatillos, husked and washed. Chopped 1/2 poblano chili, chopped 1 small onion chopped 2 cloves garlic, smashed 1 big handful cilantro (my hands are smaller than yours, so I guess go medium) 1 avocado, peeled etc lime juice
food processor it.
on further thought I think I should use a spicier chili next time and go with less onion (I don't really care for onion). Since it's becoming impossible to get my Herdez Salsa Verde here, I'm going to have to make my own.
Interesting that you can get tomatillos and poblanos, but not what I thought was a common packaged sauce. This is expensive, but you can order it directly:
1 pound tomatillos, husked and washed. Chopped 1/2 poblano chili, chopped 1 small onion chopped 2 cloves garlic, smashed 1 big handful cilantro (my hands are smaller than yours, so I guess go medium) 1 avocado, peeled etc lime juice
food processor it.
on further thought I think I should use a spicier chili next time and go with less onion (I don't really care for onion). Since it's becoming impossible to get my Herdez Salsa Verde here, I'm going to have to make my own.
That sounds like it would be very similar to a salsa that a Mexican restaurant serves that I was trying to figure out how to make. Only its next to impossible to find tomatillos around here.
I always cook tomatillos before making salsa. And I blenderize it almost smooth.
1 pound tomatillos, husked and washed. Chopped 1/2 poblano chili, chopped 1 small onion chopped 2 cloves garlic, smashed 1 big handful cilantro (my hands are smaller than yours, so I guess go medium) 1 avocado, peeled etc lime juice
food processor it.
on further thought I think I should use a spicier chili next time and go with less onion (I don't really care for onion). Since it's becoming impossible to get my Herdez Salsa Verde here, I'm going to have to make my own.
Recipe sounds good to me and I'd go with more cilantro rather than less. I like onion, but I'd probably eyeball it anyway... lemon, not lime. Lime is good for margaritas, but I don't like it in most other things including salsa that *I* make. I won't turn down any salsa made with lime if someone else makes it. LOL --
1 pound tomatillos, husked and washed. Chopped 1/2 poblano chili, chopped 1 small onion chopped 2 cloves garlic, smashed 1 big handful cilantro (my hands are smaller than yours, so I guess go medium) 1 avocado, peeled etc lime juice
food processor it.
on further thought I think I should use a spicier chili next time and go with less onion (I don't really care for onion). Since it's becoming impossible to get my Herdez Salsa Verde here, I'm going to have to make my own.
That sounds like it would be very similar to a salsa that a Mexican restaurant serves that I was trying to figure out how to make. Only its next to impossible to find tomatillos around here.
That sounds like it would be very similar to a salsa that a Mexican restaurant serves that I was trying to figure out how to make. Only its next to impossible to find tomatillos around here.
Where do you live? They are readily available in St. Louis, which is not exactly the exotic food capital.
Brian
-- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com)
On Sun, 26 Mar 2006 18:51:47 GMT, The Bubbo <[email hidden]>
Quoted message said:
1 pound tomatillos, husked and washed. Chopped 1/2 poblano chili, chopped 1 small onion chopped 2 cloves garlic, smashed 1 big handful cilantro (my hands are smaller than yours, so I guess go medium) 1 avocado, peeled etc lime juice
food processor it.
on further thought I think I should use a spicier chili next time and go with less onion (I don't really care for onion). Since it's becoming impossible to get my Herdez Salsa Verde here, I'm going to have to make my own.
Herdez is really good stuff. I think I'd try Anaheims or Hatch chiles and a few less tomatillos next time.
A variation would be to broil or grill the tomatillos to get a little char on them before buzzing them up. -- modom
