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Title: Cuban Green Salsa Categories: None Yield: 4 Servings 1 lb Fresh tomatillos or 1-1/4 -pounds canned, including -juice 1 Yellow onion; coarsely -chopped 2 Jalapenos; seeds removed 4 Cloves garlic 2 tb Worcestershire sauce 2 tb Dark Vermouth 2 tb Soy sauce 1 Lime ; Juice of 1/4 ts Whole cumin seed; lightly -toasted 1/4 ts Whole fennel seed; lightly -toasted 1/4 Red onion; diced 1/4 bn Cilantro; chopped Salt and pepper; to taste There's a good article with at least 5 recipes for all kinds of salsa at San Francisco Examiner /cgi-bin/examiner/article.cgi?year=1997&month07&day=30&article=EPICURE1305. dtl Peel outer covering off tomatillos. Place tomatillos, yellow onions, jalapenos and garlic on oiled pan and place in 350 F oven. Roast until soft. Process mixture while still hot in blender or processor. Place in saucepan with Worcestershire sauce, Vermouth, soy sauce, lime juice, cumin and fennel seeds. Boil 2 to 3 minutes, stirring. Cool to room temperature. Add remaining ingredients. From chef Dan Bailey, The Blue Star restaurant. Posted to CHILE-HEADS DIGEST V4 #055 by Judy Howle |