"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

TOMATILLO SALSA Recipe

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This recipe for TOMATILLO SALSA, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Miller
Added: Tuesday, May 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 SMALL ONION, FINELY CHOPPED
2 GARLIC CLOVES, MINCED
¼ CUP CHOPPED PICKLED JALAPENO PEPPERS
2 TBSP CHOPPED FRESH CILANTRO
1 (13 OZ) CAN TOMATILLOS, DRAINED
PINCH SUGAR (OPTIONAL)


Directions:
Directions:
\CHOP EACH INGREDIENT BY HAND. OR CHOP EACH INGREDIENT SEPARATELY IN A FOOD PROCESSOR FITTED WITH A STEEL BLADE. COMBINE THE INGREDIENTS, TASTE AND ADJUST THE SEASONINGS. ALLOW TO STAND FOR AT LEAST 30 MINUTES TO ALLOW FLAVORS TO BLEND. STIR WELL BEFORE SERVING.

Number Of Servings:
Number Of Servings:
YIELDS APPROX: 1 ¼ CUPS
Personal Notes:
Personal Notes:
A MODERATELY HOT SALSA. IT’S GREAT WITH CHIPS, DELICIOUS WITH BEAN BURRITOS, SERVED WITH TACOS, ADDED TO GUACAMOLE….YOU NAME IT!

 

 

 

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