Karen's Green Salsa with University of Utah Chips (of course)
Ingredients
12 tomatillos
1 jalapeno pepper
salt
peel and wash the tomatillos
Place in pot and boil until tomatillos JUST BEGIN to turn color (light yellow)
Remove from the water and set aside
Wash the jalapeno and cut off the stem
If you smell the jalapeno after being cut you can kind of tell how hot it is
Start by using only about 1/2 of the jalapeno
Place it in a blender and puree
Add the tomatillos and chop
Add salt to taste
This salsa is to be used as an ingredient for Taylor's Creamy Chicken Enchiladas
For a dip to be used with chips you don't have to boil the tomatillos before blending.
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