Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Salsa Verde


1 pound tomatillos (about 9 small), husked *, cut in half
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
2 jalapeno chiles, seeded and chopped
2 tablespoons fresh lime juice
1 teaspoon salt

Place tomatillos, onion, cilantro, jalapeno, juice and salt in blender or food processor. Puree. Place in bowl.
For best flavor, refrigerate, covered, a few hours or overnight.

NOTE:
* Tomatillo Technique
Peel outer papery sheath and discard. Cut out small stem if there is one. Slice in half and it's ready to use.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.