February 01, 2019
By Stuart Cristol-Deman, courtesy of stuartonthecoast.com
1 lb tomatillos, husk on1 white onion, cut in half and ends trimmed4 cloves garlic, skin on1 jalapeno, serrano or pasilla pepperJuice of 1 lime1 bunch of cilantro
Serve as is for chips and beans; use as the base of a soup such as Posole Verde; cook down and use for enchiladas verde or chicken or pork verde.
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