This recipe is courtesy Alicia Johnson.
6-8 Tomatillos
boil them with 1 Jalepeno
drain and blend
add:
1 bunch cilantro
1-2 limes (juice)
1 garlic clove (if you want)
Cool for 5-10 min
add 1/2 avacado
Archives For salsa
love this salsa it reminds me of one I love from Las Tarascas in Provo.
Ingredients:
1 pound tomatillos, skins removed1 serrano chile, stemmed1/4 red onion, cut into chunks1 clove garlic, peeled1 lime, juiced1/4 cup olive oil1/4 teaspoon kosher salt1 bunch cilantro1/2 teaspoon sugar
method:
Peel the tomatillos and discard their paper skins. Rinse them and pat them dry. Rinse and dry the cilantro. Cut off and discard the bottom part of the stems. Juice the lime. Add all the ingredients to the food processor. Pulse a few times until the ingredients break down, then pureé until smooth. Taste and season with salt, sugar and/or lime juice until you get the right balance.
The lovely Robyn gave me this recipe (& joke). It’s similar to the black bean salsa I make, but with a nice addition of avocado.
1 can black eyed peas ( minus fergie!!!!!) j/k
1 can sweet corn kernels
1 tom
1 avocado
1 bunch of cilantro
1 packet of dry Italian dressing, follow the back of the package but use balsamic vinegar and olive oil
I always double the recipe but still only use 1 dressing mix