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Print this Recipe    Verde 18

Tomatillo Salsa Verde

1 lb (about 12) fresh tomatillos, husked, washed, and cut into quarters
1 cup chopped white onion
3 or 4 chopped serrano or jalapeno chiles, seeds and all
several cloves of garlic
1/4 cup fresh cilantro
1 teaspoons ugar
1/2 teaspoon salt

Put all of this in a blender and process until minced finely. Add
sugar salt to taste and let sit refrigerated for a couple of hours.
The salsa will keep refrigerated for several weeks. This can be
adjusted for hotness and amount of cilantro.

Use this fresh on chips or in one of the recipes below:


Guacamole with fresh salsa verde

Take several ripe avocados, peel, pit, and mash the pulp with a
fork. Add 4 or 5 tbs of fresh salsa verde and the juice of 1/2 or
1 lime. Let sit for an hour in the refrigerator, decorate with
cilantro and serve.


Fish with fresh salsa verde and Mexican cheese

Dust fillets of fish-rock cod, flounder, or catfish with seasoned
flour and quickly brown on both sides in butter in a moderately
hot saute pan. Place browned fish (it should be almost done) on
aluminum foil on a cookie sheet and top each with 1 or 2 tbs of
fresh salsa verde and shredded Mexican 4 cheese mix (cheddar and
white cheese can also be used grated). Place under a preheated,
moderately hot broiler until cheese is melted. Serve with extra
salsa verde on the side.

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