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
Pour green tomatillo salsa in a saucer and cook
rispy edges.
Serve with Tomatillo Salsa (Recipe #97531 is fantastic!), Corn Tortillas
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,
For tomatillo salsa, heat medium pan over medium
1/2 cup tomatilla salsa; increase the heat up to
For Salsa: In a food processor, combine
xcess moisture. Stir into the salsa and season with salt to
Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.
b>Recipe #227901.Tomatillo Salsa.
Two hours before:
Prepare Recipe #51532 Guacamole and Recipe
inute.
Stir in the tomatillo salsa, beer and stock.
Bring
egrees F.
For the salsa:
On a baking tray
se green tomatoes in this recipe or tomatillos.
Important: The
spoonful of tomatillo salsa and another of the salsa cruda; garnish with
oftened cream cheese and tomato salsa until the cream cheese is
eet in center. Top with tomatillo salsa and sour cream.
ow hot you like your salsa, either remove the seeds and