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author | Luke Smith <luke@lukesmith.xyz> | 2021-03-19 17:02:10 -0400 |
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committer | Luke Smith <luke@lukesmith.xyz> | 2021-03-19 17:02:10 -0400 |
commit | 8cf4b16fa0d4902911831390febb5b16b2129e40 (patch) | |
tree | 1496424200ad51c04dd6120d682c1f0a6bc62694 /src/salsa-verde.md | |
parent | 742fb7a14c9507f0466e3574d37f884908ed2ff5 (diff) | |
parent | c60116f26b43ef41de8f39b95685d66249764439 (diff) | |
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Merge branch 'master' of github.com:LukeSmithxyz/based.cooking
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-rw-r--r-- | src/salsa-verde.md | 24 |
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diff --git a/src/salsa-verde.md b/src/salsa-verde.md new file mode 100644 index 000000000..7018d71ed --- /dev/null +++ b/src/salsa-verde.md @@ -0,0 +1,24 @@ +# Salsa Verde + +## Ingredients + +* 1 pound (450g) tomatillos, husks removed +* 1 clove garlic +* 2 jalapeƱo or serrano chiles +* 1/2 cup (26g) chopped onion +* 3 Tbsp (40ml) oil +* cilantro + +## Instructions + +1. Place tomatillos, garlic, and chiles in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes. +2. Transfer tomatillos, garlic, and chiles into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice. +3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somwhat, about 6-8 minutes. + +Makes about 2 cups (475mL). Refrigerate leftovers + +## Contribution + +-Nathan + +;tags: mexican sauce |