by sarayas | Sep 28, 2015 | Recipes
Adapted from Eating Well: July/August 2010 INGREDIENTS 2 1/2 pounds tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups) 6 whole habanero peppers 3-6 whole large cloves garlic, sliced 1 tablespoon cumin seed 3 cups distilled white vinegar...
by sarayas | Oct 19, 2014 | Recipes
Submitted by Lisa ShaftelAdapted from Bon Appétit | July 1998 Yield: Makes about 2 3/4 cupsIngredients 1 1/4 pounds tomatillos, husked 2/3 cup chicken stock or canned low-salt broth 2/3 cup chopped fresh cilantro 2/3 cup chopped green onion tops 1 large jalapeño...
by sarayas | Sep 14, 2014 | Recipes
Adapted from Rick Bayless You can make this salsa with fresh ingredient to eat now, or preserve to later in the winter. To preserve for later, roast the tomatillos and hot peppers puree and freeze. Later add the cilantro and onion. Ingredients 3 or 4 medium...
by sarayas | Aug 31, 2014 | Recipes
Submitted by sharer Lisa Shaftel Adapted from www.cooks.com Serves 5 to 6. Ingredients 2 c. (1 lb.) white beans (Great Northern) 2 qts. water 3 tbsp. corn oil 1 1/2 c. chopped onion 1 lb. lean ground turkey 3 lg. cloves garlic 2 tsp. dried leaf oregano 2 (13 oz.) cans...
by sarayas | Aug 31, 2014 | Recipes
Submitted by sharer Lisa Shaftel This is a green cooked salsa that will keep for a while in the refrigerator, and can be canned without any loss of color for flavor. Use only fresh ingredients- it’s worth it! This is great with tortilla chips, but it’s also great on...
