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Tomatillo
Salsa (My Grandfather's
Recipe)
8 Tomatillos
2 Cloves of Garlic
2 Sprigs
of Cilantro, Chopped
1/2 Serrano Chili, Seeded and Deveined
Dash of
Black Pepper
Remove parchment-like outer skin of tomatillos.
Place tomatillos in a saucepan with water to cover. Boil until
tender, about 5 minutes. Combine drained tomatillos, garlic,
cilantro, chili, and pepper in food processor or blender until
pureed. Makes about 1 cup.
Mexican Style White
Bean Dip
1 Cup of Onion, Minced
4 Garlic Cloves,
Minced
2 Tablespoons of Olive Oil
1 Tablespoon of Cumin
1
Tablespoon of Chili Powder
2 Cans (19 Ounces) of Cannellini or Navy
Beans, Drained
1/4 Pound of Monteray Jack Cheese, Grated
Cayenne
Pepper, To Taste
Salt and Pepper, To Taste
1/2 Cup of Sour
Cream
4 Tablespoons of Cilantro, Minced
Heat olive oil in a
medium pan. Add onions and cook over medium heat until lightly
golden. Add garlic, cumin, and chili powder and cook one
minute. Add beans and cook 3-4 minutes or until dry Place in a
food processor with cheese, cayenne, salt and pepper. Puree the
mixture until smooth. Stir in sour cream and clinatro and
serve.
Spicy Black Bean
Dip
2 Ancho or Chipotle Chilis
2 Cans of Black
Beans, Drained
3 Garlic Cloves
1 Jalapeno, Minced
3 Tablespoons
of Fresh Lime Juice
1/2 Teaspoon of Cumin
1 Teaspoon of
Worcestershire Sauce
1/4 Cup of Cilantro, Minced
3 Scallions,
Trimmed and Minced
Place chilis, 2 cups of beans, garlic, lime
juice, cumin, and Worcestershire Sauce in blender or food processor.
Puree until smooth. Stir in remaining beans, cilantro and
scallions. Serve as a dip or a side
dish.
Green Chicken Chili
Enchiladas
1 Can of Green Chiles
4 Cups of Cooked
Chicken
1 Package of Flour Tortillas
2 Cups of Grated Cheese
2
Cans of Salsa Verde (or the home made Tomatillo Salsa if you have the
time)
1 Large Can of Tomatillos, Chopped
4 Cloves of Garlic,
Crushed
Combine salsa verde, tomatillos, and garlic in a sauce pan
and warm. Warm Tortillas. Place cooked chicken in a warm
tortilla. Add a small amount of cheese, sauce, and green
chiles. Roll and place in a casserole dish that has been lightly
greased and has a small amount of the tomatillo sauce spread in the
bottom. Continue rolling chicken, cheese, sauce and chilis in
tortillas and filling casserole dish until full. Top with remaining
cheese and sauce. Bake for 25-30 minutes at 350 and garnish with
sour cream, salsa, chopped onions, tomatoes,
etc.
Margaritas
This is my Dad's special
recipe....the best I have ever had.
1 Six Ounce Can of Minute
Maid Frozen Limeade
1/3 of a Six Ounce Can of Minute Maid Frozen
Lemonade
2 Ounces of Triple Sec
1 Six Ounce Can of
Tequila
Lime
Margarita Salt
In a blender, combine limeade,
lemonade, tequila, and Triple Sec. Add ice to the top. Blend
until slushy. With a twist of lime, moisten the rim of the glass and
dip in salt before serving. |
