|The Complete Wine Cellar System|
|by Howard A. Goldberg|
The gastronomic, financial, intellectual, aesthetic, and social pleasures of wine collecting often lead to the necessity to create and maintain a ...
Results 1 - 10 of 43 for salsa verde
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This is an herb vinaigrette sauce. Served with hot or cold (usually boiled) meats. Chop parsley, potato, anchovy, pickle, garlic and onion finely. ...
Remove brown husks from tomatillos. Wash thoroughly and cut into chunks. Place all ingredients in a blender or food processor and chop finely but do ...
Peel paper off of tomatillo and boil for 1-2 minutes. Chop the tomatillos, onion, green pepper, chili peppers, cilantro and garlic. Mix chopped ...
Rinse seeds off chilies and chop fine. Peel tomatoes and chop into small pieces. Combine all ingredients in saucepan and simmer for 10 minutes.
Remove husks from tomatillos and cook in water until soft; drain. Put in blender with cilantro, chilies, lime juice and salt. Process until smooth.
In food processor, combine the basil, parsley, pine nuts, garlic, salt, and pepper. Process to a fine paste. With machine running, pour 3/4 cup olive ...
Combine parsley, onion, capers and garlic in blender or food processor. Cover and process until finely chopped. Add remaining ingredients and blend ...
Combine all salsa ingredients in medium bowl, mix well. Refrigerate at least 30 minutes to blend flavors. Serve with white chili, recipe this book.
Saute garlic in olive oil for 2 minutes, stirring. Add beans and cook for 4 minutes, stirring constantly. Stir in tomatoes with liquid from can and ...
Remove husk, wash, core and coarsely chop tomatillos, chop onion, mince garlic, seed and mince serrano peppers, mince or cut with scissors the ...
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