We received numerous comments and e-mails for those recipes. In both of them Tomatillos are the main ingredient. This week at Buy Low you can get 2lb for $1. This is a great deal. If you are wanting to try these recipes this is the time to do it!
Tomatillo Salsa
Makes about 4 (8 oz) half pints
You will need:
5-1/2 cups chopped cored husked tomatillos (about 2 lbs or 27 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan.
3.) HEAT to a boil. Reduce heat and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Tomatillo Ranch Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1 cup mayo
2 tsp. lime juice
1 garlic clove
1/2 bunch of cilantro, chopped (my husband doesn't care for cilantro, so I use very little)
1/2 hot pepper of choice
1-2 tomatillos, unwrap and cut into quarters
Blend all ingredients in blender!
We use this on salad, rice, serve it with vegetables, oh it is so good.
4 comments:
Thanks for the heads up. I have been meaning to try both of your recipes. I love the pork burritos at Cafe Rio but I have never really cooked with pork. Do you have an easy recipe for the burritos. I would love to know how to do it at home. Thanks for all the great tips and recipes!
I saw that you were also doing enchilda sauce could you post your recipe?
Hey Brittany,
Yes, I have an amazing recipe and it is pretty simple too. Just e-mail me and I'll e-mail it to you.
Hi Mindy,
I actually just use the green salsa as my enchillada sauce. It is so good. It works great with smoothered pork burritos.
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