CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
GREEN HOT SAUCE (SALSA VERDE)
This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.
Provided by Sherbear1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
- Pour the cooked vegetables into a blender, and blend until smooth.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g
MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)
This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
- Add onions and garlic to food processor and coarsely puree.
- Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
- Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
- Cover, and cook, stirring occasionally, 20 minutes.
- Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
- Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
- Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
- Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
- Re-cover and cook, while shaking pan occasionally, until all shells open.
- Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
- Serve with optional garnishes.
- ------------------------------------------OR---------------------------------------------.
- Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
- Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
- Bring to the table in the casserole dish; pass optional garnishes.
Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2
POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)
I love salsa verde, so this is one of the ways that I like to prepare chicken. This dish serves up great with Spanish rice, and a green salad.
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken with salt and black pepper to taste.
- Dredge both sides of chicken through the flour, shaking off excess.
- Melt the butter over med heat in a large heavy bottomed pot.
- Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
- Remove chicken from the pot and keep warm.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
- Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
- Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
- Continue to cook until chicken is cooked through and tender (about 15 minutes).
- Taste the sauce and add more salt and pepper if desired.
- Place chicken on a serving platter and spoon sauce over each piece.
- Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.
PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)
From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.
Provided by Chef Kate
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blot the fillets dry--really dry--to avoid a watery sauce.
- In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
- In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
- If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
- Bring the sauce to a boil over high heat.
- Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
- Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3
SALSA VERDE (MEXICAN GREEN TOMATO SAUCE)
From Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients." This is the best green salsa I've ever made. It can be used as a straight salsa or as a sauce to cook meat in.
Provided by Goody2shz
Categories Vegetable
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
- Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
- Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
- To serve: Sprinkle the top with the extra cilantro.
Nutrition Facts : Calories 20.7, Fat 0.6, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.9, Fiber 1.2, Sugar 2.4, Protein 0.7
MUSSELS IN GREEN SAUCE MADRID (MEJILLONES EN SALSA VERDE MADRID)
This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful Spanish restaurant in Baltimore many years ago.
Provided by Alan Leonetti
Categories Mussels
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the mussels under the faucet and remove the beards, and then set aside.
- In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
- Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.
Nutrition Facts : Calories 639.7, Fat 50.5, SaturatedFat 30, Cholesterol 175.8, Sodium 1143.5, Carbohydrate 17.6, Fiber 0.6, Sugar 1.6, Protein 24.6
SALSA VERDE - GREEN TOMATILLO SAUCE FOR ENCHILADAS
Make and share this Salsa Verde - Green Tomatillo Sauce for Enchiladas recipe from Food.com.
Provided by papergoddess
Categories Sauces
Time 20m
Yield 2 1/2 Cups
Number Of Ingredients 7
Steps:
- Heat oil in saucepan and stir in onion and almonds.
- Cook until onion is soft and almonds and lightly browned.
- Simmer tomatillos in chicken broth until soft if using fresh ones. Drain canned tomatillos.
- Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
- Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups
STRIP STEAK WITH PORCINI STEAK SAUCE AND SALSA VERDE WITH ROASTED POTATOES, SHALLOTS AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 2 servings
Number Of Ingredients 34
Steps:
- For the roasted potatoes, shallots and green beans: Preheat the oven to 450 to 500 degrees F. Place a large skillet over medium-low heat and add the butter. Add the shallots, season with salt and pepper and let cook slowly until translucent and very tender. Once tender, add the stock, let cook for a couple minutes, season again and set aside.
- Add a fat pinch of salt to boiling water. Add the green beans and blanch until bright green while still having a bite, about 1 1/2 minutes. Remove from the water and place in a bowl of ice water to cold shock. Set aside.
- Toss the halved potatoes with EVOO, salt and pepper and place cut-side down on a baking sheet in the oven. Roast until golden brown and cooked through.
- To finish, place the shallot mixture over medium-high heat until brought back up to temperature. Add in the green beans and potatoes and toss to combine.
- For the porcini steak sauce: Place the mushrooms and stock in a small saucepot and bring to a simmer. Let simmer for about 10 minutes to reconstitute and the turn off the heat. Remove the mushrooms with a slotted spoon and add to a food processor. Pour in the soaking liquid, making sure to leave behind any dirt of grit. Add the garlic, shallots, tomato sauce, vermouth and Worcestershire. Puree until smooth. Adjust the seasoning with salt, pepper, balsamic and honey and set aside.
- For the salsa verde: Place the mint, parsley, EVOO, capers, vinegar, chile flakes, anchovies, garlic, shallot and lime zest and juice in the bowl of a food processor and puree until smooth, but still some texture. Adjust the seasoning with salt and pepper and set aside.
- For the steaks: Preheat a cast-iron skillet or grill pan over medium-high heat.
- Sprinkle the steak with salt and pepper and let sit at room temperature until ready to cook. When ready, drizzle with EVOO and place in a cast-iron skillet and cook for about 4 minutes per side, or until medium rare. Remove from the pan and let rest on a cutting board for a few minutes before slicing. Place the lemon cut-side down in the pan for a couple minutes, or until charred.
- To serve, slice the steak and top half with the porcini steak sauce and half with the salsa verde. Serve alongside the roasted potatoes, shallots and green beans. Sprinkle some flaky salt on the steak and a squeeze of charred lemon.
SALSA VERDE - GREEN TACO SAUCE
I love La Victoria Green Taco Sauce and Tomatillo Salsa and Salsa Verde to put on my tacos at the Mexican Taqueria. And I have come up with this combination that is like the La Victoria Green Taco Sauce and Salsa Verde. I hope you enjoy my recipe.
Provided by Rhonda E!
Categories Salsas
Time 30m
Number Of Ingredients 9
Steps:
- 1. Gather your ingredients. Wash the Tomatllos and Jalapeno throughly.
- 2. Cut the Jalapeno in half and de-seed and de-vein it. Boil in a pan for approx. 7 min until soft. Remove and put it on a baking sheet.
- 3. Put the Tomatillos, Garlic with Peel On, Onion with skin on, & Bellpepper, next to the jalapeno on the baking sheet.
- 4. Turn the oven on broil and place the baking sheet on the middle rack. Cook all the ingredients until they have a nice char turning the tomatillos over to char all sides. The tomatillos are done when they are starting to lighten and turn a slight yellow color. Take out each ingredient as it gets done roasting. Don't burn the garlic.
- 5. Smash the garlic to a paste in a small bowl then add to the blender with the rest of the roasted items. Peel the skins off the tomatillos when they are finished charring then add to the blender.
- 6. Mince in the blender with pulses until it is thick like a salsa. Add the salt, cumin, to taste, and cilantro, and then the vinegar. Pulses a few times. *Note if you want this like a Green Taco Sauce you can strain the seeds from the tomatillos and omit cilantro.
- 7. Serve and Enjoy!
SALSA VERDE (ITALIAN GREEN SAUCE)
This sauce from the Lombardy region of Italy is a fantastic companion to meat. A dollop on top is all you need! I also mix this with plain pasta as a variation on basil pesto. There are a number of different ways to do this. Optional basil and mint or dijon mustard or parmesan cheese can be added, but here's the basic recipe.
Provided by Luschka
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Blend all the ingredients in a blender or with pestle and mortar.
- Leaving it to stand for a while allows the flavors to develop.
- Mix with pasta or place a dollop on meat or fish.
- Enjoy!
Nutrition Facts : Calories 1237.1, Fat 132.9, SaturatedFat 16.9, Cholesterol 10.2, Sodium 986.9, Carbohydrate 10.1, Fiber 3.8, Sugar 1.8, Protein 10.5
MEXICAN SALSA VERDE, GREEN HOT SAUCE
Watch this one it's hot but many recipes need a touch of hot. For example some cheese recipes. Recipes too, at a later date will call for Green Salsa do not confuse it with Tomatillo Salsa (also green) Hot sauce is used to garnish or add flavor to different dishes. Should not be kept more than a couple of days in the refrigerator
Provided by Bergy
Categories Sauces
Time 2h
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a food processor.
- Process until almost smooth.
- Let stand at room temperature for 1-2 hours.
Nutrition Facts : Calories 84.4, Fat 0.7, SaturatedFat 0.1, Sodium 1176.9, Carbohydrate 20.1, Fiber 3.8, Sugar 8.6, Protein 3.8
CHICKEN BREASTS WITH GREEN SAUCE (POLLO CON SALSA VERDE)
A great sounding recipe I found while searching to add recipes for the Spain leg of ZWT. This is from Spainish Food on "About.com" site. Here is what is stated: "Chicken breasts in green sauce make a wonderful main course or a tapa. Lightly fry the chicken breasts, then sauté garlic, onions, white wine and parsley to make the sauce. In about 40 minutes you have a Spanish main course, full of flavor. Serve with rice or fried potatoes. Prefer a tapa? Then, cut the chicken breasts into small pieces and serve with the green sauce atop baguette slices."
Provided by diner524
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides.
- Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later.
- Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onion, garlic and red pepper flakes. When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Pour in wine, stir and simmer for 3-4 minutes.
- Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly.
- Serve with white rice or fried potatoes.
Nutrition Facts : Calories 452.5, Fat 7.9, SaturatedFat 1.8, Cholesterol 145.3, Sodium 663.1, Carbohydrate 28.5, Fiber 2, Sugar 3.7, Protein 54.2
CHICKEN WITH GREEN SAUCE (POLLO CON SALSA VERDE)
Steps:
- 1. Sprinkle the chicken with salt and pepper 2. Dredge both sides of chicken through flour shake off excess 3. melt butter in large heavy bottomed pot 4. add chicken and cook over med high turning once until browned but chicken not quite cooked through about 6-7 mins per side 5. remove 6. pour the chicken broth into the pot and scrape up any brown bits from the bottom of the pot 7. place the green salsa, garlic, jalapeno, cilantro and cumin into pot and bring to boil 8. just at the pot begins to boil reduce the heat and simmer. Add the chicken breasts back in 9. Continue to cook until chicken is cooked through and tender (about 5min) 10. taste the sauce and add more salt and pepper if desire 11. Place chicken on a serving platter and spoon sauce over each piece 12. top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream
MERLUZA EN SALSA VERDE (HAKE IN A GREEN SAUCE)
Steps:
- Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
- Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
- Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.;
CLAMS WITH GREEN SAUCE (SALSA VERDE)
Use fresh littleneck clams, the smaller the better. This is a dish that cooks in minutes and goes very well with rice.
Provided by threeovens
Categories Low Cholesterol
Time 15m
Yield 24 clams, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
- Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.
Nutrition Facts : Calories 248.1, Fat 14.6, SaturatedFat 1.9, Cholesterol 29.6, Sodium 218, Carbohydrate 11.3, Fiber 0.5, Sugar 2, Protein 11.8
PALOURDES EN SALSA VERDE (CLAMS IN GREEN SAUCE)
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse clams individually in cold water to remove all sand. Drain.
- Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid. When hot, add the clams and one-half cup of wine. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
- When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.
- Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
- Meanwhile, put the frozen peas into a small sieve. Run under very hot water about 15 seconds, just until the peas separate. Add the peas to the clams, heat and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP WITH GREEN SAUCE (GAMBAS EN SALSA VERDE)
A Spanish tapas. Be aware that tapas can be very small plates and you may actually want to serve something like 4 different tapas per person. This particular recipes yields just 3 shrimps per person with sauce.
Provided by threeovens
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, heat 2 tablespoons of oil over medium heat; add garlic and cook until softened, about 1 minute.
- Add brandy and swirl it around in the skillet until it evaporates.
- Add wine and 1/4 cup water and reduce slightly, 3 to 4 minutes.
- Stir in parsley, 1/2 teaspoon salt and pepper to taste; transfer to a blender with 2 tablespoons oil and puree until smooth; cover and set aside.
- Heat remaining 2 tablespoons of oil in skillet over high heat; add shrimps and cook until just pink, 1 or 2 minutes.
- Add green sauce, season with salt and pepper and heat until warmed through.
- Drizzle with additional olive oil or water just to loosen sauce.
- Serve with crusty bread.
MEXICAN GREEN SAUCE WITH TOMATILLOS AND AVOCADO (SALSA VERDE)
Awesome! If you love guacamole, try this lighter, more tangy version made with fresh green tomatillos and avocado! We really love this salsa verde. Serve with simple grilled foods like carne asada or fajitas, or with a bowl of tostadas chips. And, green sauce is great stirred in to scrambled eggs recipe #456108. From "Zarela's Veracruz: Mexico's Simplest Cuisine" by Zarela Martinez. Enjoy!
Provided by BecR2400
Categories Mexican
Time 15m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
- In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
- Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
- Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
- Makes about 2 cups.
Nutrition Facts : Calories 28.3, Fat 1.9, SaturatedFat 0.3, Sodium 293.2, Carbohydrate 2.8, Fiber 1.3, Sugar 1, Protein 0.6
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