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| author | Luke Smith <luke@lukesmith.xyz> | 2021-03-19 16:10:18 -0400 |
|---|---|---|
| committer | GitHub <noreply@github.com> | 2021-03-19 16:10:18 -0400 |
| commit | 3e77eb604ccc1ade04982417ed7890ea4fc71b04 (patch) | |
| tree | d382a7d5a814945f9593481bb7ae0655afdfda26 /src | |
| parent | 1ba7b8e02cde72f733a8bad9155002308fc7dddc (diff) | |
| parent | 11645f6776d30117d2a34b4b53a131a333bb878f (diff) | |
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Merge pull request #238 from nhofmeyer/master
add salsa verde
Diffstat (limited to 'src')
| -rw-r--r-- | src/salsa-verde.md | 24 |
1 files changed, 24 insertions, 0 deletions
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 jalapeño 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 |