"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lime, Tomatillo and Jalapeño Burre Blanc Recipe

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This recipe for Lime, Tomatillo and Jalapeño Burre Blanc, by , is from The Polkinghorn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pete Polkinghorn
Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 fresh tomatillos chopped
1 jalapeño chopped (remove seeds and veins if desired)
2 tbsp olive oil
1 cup white wine
2 sticks butter plus 2 tbsp cut into small pieces
2 tbsp lime juice
1 bunch fresh cilantro chopped
salt and pepper to taste

Directions:
Directions:
In a medium saucepan, sauté tomatillos and jalapeños in olive oil approximately 3 minutes. Add white wine and cook 5 minutes. Begin adding pieces of butter one at a time letting each piece melt until fully incorporated. Remove from heat and add cilantro and lime juice. Season to taste with salt and pepper.

Preparation Time:
Preparation Time:
20 minutes

 

 

 

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