From 13dfd995dd99e05e09d488cb02f7dd8e99e75295 Mon Sep 17 00:00:00 2001 From: Tait Hoyem Date: Thu, 15 Apr 2021 07:22:02 -0600 Subject: Spelling (#557) * Spelling * Remove contributions * Update src/spaghetti-and-meatballs.md Co-authored-by: Steven Hall Co-authored-by: Tait Hoyem Co-authored-by: Luke Smith Co-authored-by: Steven Hall --- src/salsa-verde.md | 10 +++++----- 1 file changed, 5 insertions(+), 5 deletions(-) (limited to 'src/salsa-verde.md') 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 -- cgit v1.2.3