Cuban green salsa

Yield: 4 Servings

Measure Ingredient
1 pounds Fresh tomatillos or 1-1/4 pounds canned, including juice
1 \N Yellow onion; coarsely chopped
2 \N Jalapenos; seeds removed
4 \N Cloves garlic
2 tablespoons Worcestershire sauce
2 tablespoons Dark Vermouth
2 tablespoons Soy sauce
1 \N Lime ; Juice of
¼ teaspoon Whole cumin seed; lightly toasted
¼ teaspoon Whole fennel seed; lightly toasted
¼ \N Red onion; diced
¼ bunch Cilantro; chopped
\N \N Salt and pepper; to taste

There's a good article with at least 5 recipes for all kinds of salsa at San Francisco Examiner



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

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