Pour green tomatillo salsa in a saucer and cook
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
lates!).
To make the salsa: Preheat the broiler or oven
alf.
Cover all with tomatillo salsa.
Place another sheet of
For the green olive salsa, combine all ingredients in a
inute.
Stir in the tomatillo salsa, beer and stock.
Bring
eppers: The skin of long green chiles may be tough and
First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
Chops into quarters.
Place all the ingredients into a blender or food processor.
Blend either coarse or smooth, depending on your preference.
Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
I always triple the recipe and freeze in 8 ounce containers.
Tomatillo Salsa:
For the tomatillo salsa, toss the tomatillos, avocados, jalapenos,
rispy edges.
Serve with Tomatillo Salsa (Recipe #97531 is fantastic!), Corn Tortillas
he Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season
tir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken
l be turning from lime green to olive), about 5 minutes
For tomatillo salsa, heat medium pan over medium
he cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled
lightly tender.
Place the tomatillo salsa in a bowl, and cook
1/2 cup tomatilla salsa; increase the heat up to
tir.
Add in the tomatillo salsa and chicken broth; bring to
Preheat oven to 350.
Combine Ground Beef with eggs and a good amount of the Salsa. Start at about 1/2 a cup and add more as desired. Add green chiles & olives. Add about a teaspoon each of spices or more if desired. Add enough bread crumbs until meat mixture sticks together. Crumble in cheese as desired.
Grease pan as desired, form loaf in pan. Bake at 350 for 45 mins, and then check for doneness. Depending on your oven and how you shape the loaf this could take another 15-20 minutes.
Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
Process to a coarse puree, then scrape into a serving dish.
Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.