Green Salsacondiments, salsa 0.50 lb tomatillos; husked, rinsed 0.50 cup chopped onion 1.00 teaspoon minced garlic 1.00 tablespoon chopped jalapeno peppers 3.00 tablespoon chopped cilantro 0.50 teaspoon sugar 0.25 teaspoon salt In a pot of boiling water, blanch the tomatillos for 5 minutes, drain and place in a food processor. Puree until smooth. In a medium bowl, combine the puree with the remaining ingredients. Taste and adjust the seasonings if needed. This recipe yields 1 1/2 cups of salsa. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. |
