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Diffstat (limited to 'src/salsa-verde.md')
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1 files changed, 5 insertions, 5 deletions
diff --git a/src/salsa-verde.md b/src/salsa-verde.md index d1bc7d4..d7a2bf5 100644 --- a/src/salsa-verde.md +++ b/src/salsa-verde.md @@ -4,21 +4,21 @@ * 1 pound (450g) tomatillos, husks removed * 1 clove garlic -* 2 jalapeño or serrano chiles +* 2 jalapeño or serrano chilies * 1/2 cup (26g) chopped onion * 3 Tbsp (40ml) oil * cilantro ## Directions -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. +1. Place tomatillos, garlic, and chilies in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes. +2. Transfer tomatillos, garlic, and chilies 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 somewhat, about 6-8 minutes. Makes about 2 cups (475mL). Refrigerate leftovers ## Contribution --Nathan +- Nathan ;tags: mexican sauce |