You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Wow! How did I miss this Saveur online Mexico Issue?
- Thread starter melissa-dallas
- Start date
melissa-dallas
Well-known member
Not in my neighborhood!
I may have to buy it to get the correct amount of tomatillo for the Salsa Verde. As commented, it
seems odd. Esspecially with that amount of onion.
http://www.saveur.com/article/Recipes/Mexico-Salsa-Verde
seems odd. Esspecially with that amount of onion.
http://www.saveur.com/article/Recipes/Mexico-Salsa-Verde
steve2-in-la
Well-known member
I have the issue and those are the amounts printed. Seems off to me too. This one might work tho:
Bet we'll see a correction down the line. In case you're in need though. Here's a Salsa Verde recipe from Gourmet.
Tomatillo Salsa
1 lb FRESH TOMATILLOS, husked, rinsed, and quartered
1 FRESH SERRANO CHILE, seeded and chopped
½ large WHITE ONION, cut into 4 wedges
2 GARLIC CLOVES, chopped
½ cup WATER
½ cup chopped CILANTRO
1 Tbsp FRESH LIME JUICE
Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste. Makes about 2 cups.
Bet we'll see a correction down the line. In case you're in need though. Here's a Salsa Verde recipe from Gourmet.
Tomatillo Salsa
1 lb FRESH TOMATILLOS, husked, rinsed, and quartered
1 FRESH SERRANO CHILE, seeded and chopped
½ large WHITE ONION, cut into 4 wedges
2 GARLIC CLOVES, chopped
½ cup WATER
½ cup chopped CILANTRO
1 Tbsp FRESH LIME JUICE
Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste. Makes about 2 cups.
melissa-dallas
Well-known member
I think it should be 14 ounces
Same chef...the recipe from their new book does have a different ratio
Salsa de tomatillo
Tomatillo salsa
Makes 1½ cups
4 medium tomatillos, husks removed, coarsely chopped
1 whole serrano pepper, stemmed
2 garlic cloves, peeled
1 tablespoon finely chopped white onion
¼ small bunch cilantro
½ teaspoon kosher salt
Instructions: Place tomatillos, pepper, garlic and onion in blender and purée into a smooth consistency.
Add cilantro and salt; blend for only a couple of seconds in order to keep the texture of the cilantro in the salsa.
Transfer to a bowl and serve.
Recipes are in this article:
http://www.chron.com/life/food/article/Evocative-photographs-stir-more-than-hunger-3751390.php
Salsa de tomatillo
Tomatillo salsa
Makes 1½ cups
4 medium tomatillos, husks removed, coarsely chopped
1 whole serrano pepper, stemmed
2 garlic cloves, peeled
1 tablespoon finely chopped white onion
¼ small bunch cilantro
½ teaspoon kosher salt
Instructions: Place tomatillos, pepper, garlic and onion in blender and purée into a smooth consistency.
Add cilantro and salt; blend for only a couple of seconds in order to keep the texture of the cilantro in the salsa.
Transfer to a bowl and serve.
Recipes are in this article:
http://www.chron.com/life/food/article/Evocative-photographs-stir-more-than-hunger-3751390.php