Cafe Annie's Pickled Jalapeno Salsa |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is one of my adopted recipes. I finally got around to making it. It will definately perk things up! I used 6 fresh jalapenos and 8 rather large tomatillos. My yield was 6 cups. The yield is being updated to reflect this. This is the intro by the original poster: Serve cold or at room temperature. It's wonderful served with grilled meats. It's also very nice mixed with some yogurt to toss with hot pasta for a low-fat quick dinner. And stir some into some soup; it will perk up almost anything without being overwhelming. Ingredients:
6 -12 fresh jalapenos, stems removed |
8 -12 tomatillos, husks removed, quartered |
1/2 white onion, chopped |
2 garlic cloves, chopped |
1/3 cup white wine vinegar |
2/3 cup water |
2 tablespoons sugar |
1 1/2 teaspoons salt |
1 bunch cilantro, chopped (about 1 cup) |
Directions:
1. Combine all the ingredients except cilantro in a pot and bring to a boil. Cover, lower the heat, and simmer for about 10 minutes or until the tomatillos are soft.
2. Remove from the heat and allow to cool.
3. Transfer the cooled ingredients to a blender container and add the cilantro; puree until smooth and uniformly green. Refrigerate.
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