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Ingredients:
6 to 12 fresh jalapenos, stems remove, d
12 tomatillos, husks removed
1/2 white onion, chopped
2 cloves garlic, chopped
1/3 cup white wine vinegar
2/3 cup water
2 tbsp sugar
1 1/2 tsp salt
1 bunch cilantro, chopped
1 (about 1 cup)
Instructions:
Combine all the ingredients except cilantro in a pot and bring to a
boil. Cover, lover the heat, and simmer for about 10 minutes or until
the tomatillos are soft. Remove from the heat and allow to cool.
Transfer the cooled ingredients and the liquid to a blender. Add the
cilantro, and puree until smooth and uniformly green. Refrigerate.
Makes about two cups. Serve cold or at room temperature. It's
wonderful served with grilled meats....a pork chop, for example. It's
also very nice mixed with some yogurt to toss with hot pasta for a
low-fat quick dinner. And stir some into some soup; it will perk up
almost anything without being overwhelming.
Servings: 1
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Cafe Annies Pickled Jalapeno Salsa Recipe brought to you by Mexican Recipes To-Go
