Things have been so busy lately, but I have taken this afternoon to whip up some fun creations that I can't wait to try for dinner tonight.
This recipe is from my 1st vegetarian cook book; it was a gift about 10 years ago. It has awesome recipes, and this is a modification of the original. I hope that you enjoy it as much as I do!
1 lb (give or take) tomatillos
4 oz stock (I used vegetable, but you can also use chicken)
4 oz water (if you want to eliminate the Sodium from the stock, you can use 8 oz water)
2 cloves garlic, minced
1 jalepeno pepper, without seeds or stem (unless you want the heat!)
1 cascabel pepper, without stem
Juice of 1 lime
Juice of 1/2 lemon
cilantro to taste
1. Remove the husks of the tomatillos; quarter them.
2. Place them in a saucepan, along with stock, water, minced garlic, sliced jalepeno pepper, cascabel pepper and cilantro.
3. Bring the water to a boil, stirring occassionally.
4. After the tomatillos are softened (test by poking with a fork), remove from heat and let cool.
5. After about 10-15 minutes, pour the mixture into a blender.
6. Add the citrus juices.
7. Pulse until the salsa is at your desired consistency.
Makes about 20 oz of salsa.
Nutritional information (1 serving = 1/4 cup):
Calories: 12
Sodium: <1 mg
Carbs: 9 g
Fiber: 3 g
Sugar: 6 g
Protein: .4 g
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