-Husk and wash 4-5 tomatillos.
-Chop up 1 onion.
-Wash ½ a bunch of cilantro.
-Roughly chop all the tomatillos and cilantro into large chunks.
-Add to the bowl of a food processor along with the following:
1 clove of garlic
½ cup water
-Blend for one minute.
-Heat a large skillet.
-Pour mixture (should be runny) into pan and simmer.
-Crack 4 eggs into mixture and cover.
-Simmer eggs for 4-5 minutes or until eggs reach doneness you like.
-Take the skins off of 1 pound of tomatillos.
-Put the whole tomatillos in a saucepan and cover with water.
-Halve 1 medium sized onion.
-Roughly chop one half and reserve the other half.
-Add the chopped half onion to the pan, along with the following:
2 whole cloves of garlic
1 jalapeno (with just the stem cut off, leaving it whole seeds and all)
-Boil until tender, about 7-10 minutes.
-Drain out all but about 1 cup of water and then put the tomatillos etc. in a blender.
-Roughly chop ½ a bunch of cilantro and add it to the blender with ½ tsp sea salt.
-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.
-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl.
-Finely chop the remaining onion half and another ½ bunch of cilantro and stir in.
-Taste for salt.
-We like to eat this salsa warm, but it also keeps well for several days in the fridge.
Light and citrusy, this drink can be refrigerated for up to 4 hours. Pour over ice before serving.
-Take the skins off of 1 pound of tomatillos, then rinse them well.
-Roughly chop them.
-Peel 1 large cucumber and roughly chop.
-De-seed 1 jalapeno pepper.
-Puree the following together until smooth:
The juice from 2 limes
1 TBS sugar
A generous pinch of cayenne pepper
½ tsp salt
The tomatillos
The cucumber
The jalapeno
¾ cup cold water
-Stir in 1 cup chilled vodka.
-Refrigerate until chilled, about 2 hours.
To serve, stir together 2 tsp salt and ½ tsp cayenne pepper on a small plate.
-Wet the rims of 4 glasses with a lime wedge and dip each in salt mixture, turning to coat.
-Stir Tomatillo mixture well, and divide among 4 ice-filled glasses.
-Take the skins off of 1 pound of tomatillos.
-Put the whole tomatillos in a saucepan and add 1½ cup water.
-Then add the following:
1 leek, roughly chopped
3 whole cloves of garlic
2-4 jalapenos seeds and all
-Boil until tender, about 7-10 minutes.
-Drain out about ½ cup of the liquid and then put the tomatillos etc. in a blender.
-Roughly chop ½ a bunch of cilantro and add it to the blender with a big pinch of sea salt.
-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.
-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl.
-Finely chop another ½ bunch of cilantro and stir in. Taste for salt.
-We like to eat this salsa warm, but it also keeps well for several days in the fridge.