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How much do you use of each of those items. Do you boil the tomatoes or cook the onions at all. Do you chop them or put them in the blender. Do you cook the salsa for a bit? Do you put the in on the stove? Any details would help. I suck at making salsa for some reason. -
How much do you use of each of those items. Do you boil the tomatoes or cook the onions at all. Do you chop them or put them in the blender. Do you cook the salsa for a bit? Do you put the in on the stove? Any details would help. I suck at making salsa for some reason. -
I followed the recipe except as noted, with half the garlic and cilantro. Other than the onions and garlic cooked in a little olive oil, everything else was raw. The little tomatoes come in pint baskets; used the whole thing, and 8 medium-sized tomatillos.
I used a food processor rather than a blender, as I wanted it a little chunkier.
Experiment! Make it as directed first, then go from there. Salsa is a necessity in my house, so I'm always doing something with it.
I'm going to have to try your recipe for posole one day, ZiaAirmac....I've never had it made with green chile! I have a big bag of frozen posole ready to use; just haven't gotten around to making more. It's a year-around thing with me. I eat hot soup in the middle of July, LOL!!
The Ceremonial Salsa was better this morning after having sat in the fridge all night....the raw tomatillos really give it a different taste. I may try it again and cook them slightly.
Does anybody have the green chile recipe or a reasonable facsimile that the Frontier Restaurant,Albuquerque serves in those big ol' pots out front. Love to lather my eggs and hashbrowns in that stuff. Surely the food of the gods.
Ingredients:
1 lime Juiced
1 pound fresh red snapper fillets, cut into 3 X 1 inch strips
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chile powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil for frying
8 7" corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
2 cups green cabbage, shredded
Quartered limes
Purchased or homemade salsa
Sliced avocado
***Chipotle Cream***
1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime Juiced
Dash of sugar
Salt to taste
Directions:
Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.
To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.
Chipotle Cream Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)
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