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For the green salsa, you'll need:1 lb tomatillos, skins removed, rinsed1 bunch cilantro1-2 cloves garlic, roughly chopped2-4 jalapeno chiles, stemmed and seeded, roughly choppedLimeSaltPlace tomatillos on a foil-lined baking sheet and broil until softened and blackened in places. Turn over the tomatillos and allow the other side to blacken a bit too. Then, put the tomatillos, along with any accumulated juices, into your blender. Add the cilantro, garlic, and jalapenos, and blend until smooth. The cilantro gives this salsa a deep emerald color. You can add more or less, depending on your preference. Finish the salsa by pouring it into a bowl and adding fresh squeezed lime juice and salt to taste. This salsa is so simple, yet ridiculously good.
Quote from: Pawtucket Patriot on September 18, 2011, 11:02:17 amFor the green salsa, you'll need:1 lb tomatillos, skins removed, rinsed1 bunch cilantro1-2 cloves garlic, roughly chopped2-4 jalapeno chiles, stemmed and seeded, roughly choppedLimeSaltPlace tomatillos on a foil-lined baking sheet and broil until softened and blackened in places. Turn over the tomatillos and allow the other side to blacken a bit too. Then, put the tomatillos, along with any accumulated juices, into your blender. Add the cilantro, garlic, and jalapenos, and blend until smooth. The cilantro gives this salsa a deep emerald color. You can add more or less, depending on your preference. Finish the salsa by pouring it into a bowl and adding fresh squeezed lime juice and salt to taste. This salsa is so simple, yet ridiculously good.We do this same thing, but we like to add some avocado to it - excellent! Sometimes some roasted onions too. Yum.