2 skinless, boneless chicken breast halves
3 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 lb chopped tomatillos
2 jalapenos, seeded and minced
4 c chicken broth
Cayenne pepper & salt to taste
2 Tbsp chopped fresh cilantro
Pound chicken thin, and brown in hot oil over high heat about 2 minutes per side. Remove chicken. Add onions and garlic; sauté until golden. Stir in tomatillos, jalapenos, and broth. Bring to a boil. Reduce heat and simmer, covered, 15 minutes. Puree vegetables. Return to pot, and reheat. Add cayenne pepper. Shred chicken. Add to soup. Season with salt and pepper. Stir in cilantro just before serving. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
Showing posts with label tomatillos. Show all posts
Showing posts with label tomatillos. Show all posts
TOMATILLO SALSA
1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
ROASTED TOMATILLO SAUCE
2 Tantré Poblano peppers or Anaheim peppers
3 large Tantré tomatillos
2 cloves Tantré garlic
¼ c sour cream
Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred skin, remove stem and seed. Remove tomatillo husks, wash and drop in boiling water. Boil until tender, about 5 minutes. Cool. Remove skin and stem. Place peppers, garlic, and tomatillos in food processor or blender; process coarsely. Add sour cream. Blend until smooth. If desired, add more sour cream to cut the heat. Makes about ¾ cup.
(from Janet Majure’s Farm Fresh Recipes)
3 large Tantré tomatillos
2 cloves Tantré garlic
¼ c sour cream
Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred skin, remove stem and seed. Remove tomatillo husks, wash and drop in boiling water. Boil until tender, about 5 minutes. Cool. Remove skin and stem. Place peppers, garlic, and tomatillos in food processor or blender; process coarsely. Add sour cream. Blend until smooth. If desired, add more sour cream to cut the heat. Makes about ¾ cup.
(from Janet Majure’s Farm Fresh Recipes)
LIME SALSA
1 lg. tomato, cored & finely diced
2 lg. tomatillos, husks removed, chopped
1/4 c. minced red bell pepper
2 tbsp. minced red onion
1 tsp. grated lime peel
1 tbsp. lime juice
Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.
2 lg. tomatillos, husks removed, chopped
1/4 c. minced red bell pepper
2 tbsp. minced red onion
1 tsp. grated lime peel
1 tbsp. lime juice
Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.
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