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Kristy's Salsa Verde

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Ingredients
  Canned mild green chiles 7 Ounce (1 Can)
  Jalapeno peppers 2 (Canned / Pickled)
  Jalapeno peppers 2 , seeded (Canned / Pickled)
  Tomatillos 10 , sheaths removed (Slightly Yellowish Variety)
  Ripe tomatillo 10 , sheaths removed (Slightly Yellowish)
  Minced cilantro 2 1⁄4 Tablespoon (Heaping)
  Red ripe tomato 1 Small
  Garlic 2 Clove (10 gm), crushed
  Canola oil 1 Tablespoon
  Egg 1 Large, lightly beaten
  Heavy cream 3⁄4 Cup (12 tbs)
  Cayenne pepper/Tabasco sauce To Taste
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Using a blender or food processor puree the chiles, peppers, tomatillos, cilantro, tomato and garlic.
2) In a large skillet, heat oil over medium-high and fry the mixture for 2 to 3 minutes.
3) Add egg, cream, salt and pepper and stir till smooth.
4) Simmer the mixture on low for 2 minutes or till egg is mixed into the sauce.
5) Add additional pepper or Tabasco sauce for a hotter taste and lime juice for a sour taste.

SERVING
6) Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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