Mexican Salsas Recipe
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Category: |
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Ingredients: |
Ingredients:
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Directions: |
Directions:Tomatillos. I usually cheat and buy the big cans of Tomatillos in the Spanish section of your supermarket, but if you want you can husk fresh ones and boil them down (prolly better).
I just unlock the can and drain the liquid and drop the "little tomatoes" in a blender to puree. This is a substitute for tomatoes (which I also generally puree).
Chipotle. I also cheat and buy the cans of chipotles, also conveniently located in the Spanish section of the super. They smoke them, and I just don't have time for that, or I haven't had the time yet. This adds more than enough heat to allow to sub out whatever other pepper you were thinking of putting in there. They add a great smoky, spicy flavor, comin' in and goin' out.
See Guacamole recipe, subtract the avocado (because it was too expensive or not so good lookin'), and include everything else (except more!) It's that easy. |
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Number Of
Servings:6-8 |
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Personal
Notes: Finally, an anecdote. Press me for my favourite fruit, favourite vegetable and favourite smell and all are prolly the same: the tomato.
Fruit is a botanical term, and technically a tomato is a fruit because it has seeds in it. Vegetable is not a technical term (it is much more undefined--could be a stalk, a flower, a leaf, a root...). So to many, a tomato is both fruit AND vegetable.
Nonetheless, blame Sarajane and those long Midwestern summers, but I love me some homegrown tomato. And the smell of a passing glance with a green tomato plant? Heavens to Bessie.
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