1 pound tomatillos, husked and washed. Chopped
1/2 poblano chili, chopped
1 small onion chopped
2 cloves garlic, smashed
1 big handful cilantro (my hands are smaller than yours, so I guess go medium)
1 avocado, peeled etc
lime juice

food processor it.

on further thought I think I should use a spicier chili next time and go with
less onion (I don't really care for onion). Since it's becoming impossible to
get my Herdez Salsa Verde here, I'm going to have to make my own.


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:
> 1 pound tomatillos, husked and washed. Chopped
> 1/2 poblano chili, chopped
> 1 small onion chopped
> 2 cloves garlic, smashed
> 1 big handful cilantro (my hands are smaller than yours, so I guess go medium)
> 1 avocado, peeled etc
> lime juice
>
> food processor it.
>
> on further thought I think I should use a spicier chili next time and go with
> less onion (I don't really care for onion). Since it's becoming impossible to
> get my Herdez Salsa Verde here, I'm going to have to make my own.

I generally use serranos or jalapeños. White onions, I think, do
better in this than yellow, too. If you use a food processor, whir
everything else first before adding the avocado for one pulse. -aem

The Bubbo wrote:
> 1 pound tomatillos, husked and washed. Chopped
> 1/2 poblano chili, chopped
> 1 small onion chopped
> 2 cloves garlic, smashed
> 1 big handful cilantro (my hands are smaller than yours, so I guess go medium)
> 1 avocado, peeled etc
> lime juice
>
> food processor it.
>
> on further thought I think I should use a spicier chili next time and go with
> less onion (I don't really care for onion). Since it's becoming impossible to
> get my Herdez Salsa Verde here, I'm going to have to make my own.
>
>

That sounds like it would be very similar to a salsa that a Mexican
restaurant serves that I was trying to figure out how to make. Only its
next to impossible to find tomatillos around here.

On 2006-03-26, George > wrote:

> restaurant serves that I was trying to figure out how to make. Only its
> next to impossible to find tomatillos around here.

That's cuz illegal immigrants don't know how to drive on icy streets.

nb

George wrote:
>
> That sounds like it would be very similar to a salsa that a Mexican
> restaurant serves that I was trying to figure out how to make. Only its
> next to impossible to find tomatillos around here.

Too bad. Tomatillos are available in cans but their quality and taste
don't survive the process. Not a recommended product, unfortunately.
-aem

In article >,
The Bubbo > wrote:

> 1 pound tomatillos, husked and washed. Chopped
> 1/2 poblano chili, chopped
> 1 small onion chopped
> 2 cloves garlic, smashed
> 1 big handful cilantro (my hands are smaller than yours, so I guess go medium)
> 1 avocado, peeled etc
> lime juice
>
> food processor it.
>
> on further thought I think I should use a spicier chili next time and go with
> less onion (I don't really care for onion). Since it's becoming impossible to
> get my Herdez Salsa Verde here, I'm going to have to make my own.

Interesting that you can get tomatillos and poblanos, but not what I
thought was a common packaged sauce. This is expensive, but you can
order it directly:

http://www.c-els.com/sfCatalog.asp?s...07&pchid=60702

another (and cheaper) is:

http://www.walgreens.com/store/sscar...N5JKGLICSJY2ZH
QHQKJHDTE3MK?event=add&empty=T&_requestid=140967#

If you are interested in online shopping, just put "Herdez Salsa Verde"
into Google, and it will give you several sources.

--
Dan Abel

Petaluma, California, USA

George wrote:
> The Bubbo wrote:
>
>> 1 pound tomatillos, husked and washed. Chopped
>> 1/2 poblano chili, chopped
>> 1 small onion chopped
>> 2 cloves garlic, smashed
>> 1 big handful cilantro (my hands are smaller than yours, so I guess go
>> medium)
>> 1 avocado, peeled etc
>> lime juice
>>
>> food processor it.
>>
>> on further thought I think I should use a spicier chili next time and
>> go with
>> less onion (I don't really care for onion). Since it's becoming
>> impossible to
>> get my Herdez Salsa Verde here, I'm going to have to make my own.
>>
>>
>
> That sounds like it would be very similar to a salsa that a Mexican
> restaurant serves that I was trying to figure out how to make. Only its
> next to impossible to find tomatillos around here.



I always cook tomatillos before making salsa. And I blenderize it
almost smooth.

Bob

On Sun, 26 Mar 2006 18:51:47 GMT, The Bubbo wrote:

> 1 pound tomatillos, husked and washed. Chopped
> 1/2 poblano chili, chopped
> 1 small onion chopped
> 2 cloves garlic, smashed
> 1 big handful cilantro (my hands are smaller than yours, so I guess go medium)
> 1 avocado, peeled etc
> lime juice
>
> food processor it.
>
> on further thought I think I should use a spicier chili next time and go with
> less onion (I don't really care for onion). Since it's becoming impossible to
> get my Herdez Salsa Verde here, I'm going to have to make my own.

Recipe sounds good to me and I'd go with more cilantro rather than
less. I like onion, but I'd probably eyeball it anyway... lemon, not
lime. Lime is good for margaritas, but I don't like it in most other
things including salsa that *I* make. I won't turn down any salsa
made with lime if someone else makes it. LOL
--

Practice safe eating. Always use condiments.

On Sun, 26 Mar 2006 15:29:46 -0500, George wrote:

> The Bubbo wrote:
> > 1 pound tomatillos, husked and washed. Chopped
> > 1/2 poblano chili, chopped
> > 1 small onion chopped
> > 2 cloves garlic, smashed
> > 1 big handful cilantro (my hands are smaller than yours, so I guess go medium)
> > 1 avocado, peeled etc
> > lime juice
> >
> > food processor it.
> >
> > on further thought I think I should use a spicier chili next time and go with
> > less onion (I don't really care for onion). Since it's becoming impossible to
> > get my Herdez Salsa Verde here, I'm going to have to make my own.
> >
> >
>
> That sounds like it would be very similar to a salsa that a Mexican
> restaurant serves that I was trying to figure out how to make. Only its
> next to impossible to find tomatillos around here.

Even the canned variety?
--

Practice safe eating. Always use condiments.

On Sun, 26 Mar 2006 14:36:19 -0600, notbob wrote:

> On 2006-03-26, George > wrote:
>
> > restaurant serves that I was trying to figure out how to make. Only its
> > next to impossible to find tomatillos around here.
>
> That's cuz illegal immigrants don't know how to drive on icy streets.
>
You're being a very bad boy. I think our Canadian illegals will be
outraged by that statement.
--

Practice safe eating. Always use condiments.

George wrote:


> That sounds like it would be very similar to a salsa that a Mexican
> restaurant serves that I was trying to figure out how to make. Only
> its next to impossible to find tomatillos around here.

Where do you live? They are readily available in St. Louis, which is
not exactly the exotic food capital.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Sun, 26 Mar 2006 18:51:47 GMT, The Bubbo >
wrote:

>1 pound tomatillos, husked and washed. Chopped
>1/2 poblano chili, chopped
>1 small onion chopped
>2 cloves garlic, smashed
>1 big handful cilantro (my hands are smaller than yours, so I guess go medium)
>1 avocado, peeled etc
>lime juice
>
>food processor it.
>
>on further thought I think I should use a spicier chili next time and go with
>less onion (I don't really care for onion). Since it's becoming impossible to
>get my Herdez Salsa Verde here, I'm going to have to make my own.

Herdez is really good stuff. I think I'd try Anaheims or Hatch chiles
and a few less tomatillos next time.

A variation would be to broil or grill the tomatillos to get a little
char on them before buzzing them up.
--
modom

sf wrote:

> On Sun, 26 Mar 2006 14:36:19 -0600, notbob wrote:
>
>
>> On 2006-03-26, George > wrote:
>>
>> > restaurant serves that I was trying to figure out how to make. Only its
>> > next to impossible to find tomatillos around here.
>>
>> That's cuz illegal immigrants don't know how to drive on icy streets.
>>
>
> You're being a very bad boy. I think our Canadian illegals will be
> outraged by that statement.

Why? Many of our *legal* Canadians don't know how to drive on icy
streets

modom <somebody> wrote:

>A variation would be to broil or grill the tomatillos to get a little
>char on them before buzzing them up.

Definitely. A roasted salsa where tomatillos and peppers
are smoked on a Weber (or similar) is one of the reasons
for making it fresh.

Steve