Cuban green salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh tomatillos or 1-1/4 pounds canned, including juice |
| 1 | Yellow onion; coarsely chopped | |
| 2 | Jalapenos; seeds removed | |
| 4 | Cloves garlic | |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Dark Vermouth |
| 2 | tablespoons | Soy sauce |
| 1 | Lime ; Juice of | |
| ¼ | teaspoon | Whole cumin seed; lightly toasted |
| ¼ | teaspoon | Whole fennel seed; lightly toasted |
| ¼ | Red onion; diced | |
| ¼ | bunch | Cilantro; chopped |
| Salt and pepper; to taste | ||
Directions
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 <howle@...> on Aug 01, 1997