Kristy's Salsa Verde Recipe
Ingredients
| Green chiles | 1 Can (10oz) | |
| 2 canned or pickled jalapeno peppers, seeded | ||
| 10 ripe, slightly yellowish tomatillos, sheaths removed | ||
| 2 heaping tablespoons minced cilantro | ||
| 1 small, ripe red tomato | ||
| Garlic | 2 Clove (5gm), crushed | |
| Canola oil | 1 Tablespoon | |
| 1 large egg, lightly beaten | ||
| Heavy cream | 3/4 Cup (16 tbs) | |
| Cayenne pepper or Tabasco sauce, optional | ||
| 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.
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.
Chef
