Fresh salsa of tomatillos and chile (Salsa verde) from Mercados: Recipes from the Markets of Mexico (page 532) by David Sterling
-
tomatillos
-
garlic
- Show all ingredients...
- Serves : 4 cups
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: “Party-style” tamale with mole (Tamal untado “de fiesta”); Saffron tamale with chicken and raisins (Tamal de azafrán); Oaxacan-style “pizzas” (Tlayudas); Easy bean or tomato “enchiladas” (Enfrijoladas/entomatadas); Tropical gar in herb sauce (Pejelagarto en verde); Pork-filled maize fritters (Molotes); Crispy fried tamales (Tamales dorados); Thick maize cakes filled with puréed peas (Tlacoyos); Cheese-filled turnovers (Quesadillas); Slow-roasted lamb au jus (Barbacoa de carnero); Sweet fresh maize tamales with clotted cream (Uchepos de nata); Chopped pork confit (Carnitas); Fried “slender silverside” fish (Charales fritos)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.