Thank you, RMartinez, you are a blessing! I grew up in Tucson where there is so much amazing variety of Mexican cuisine that I never learned to cook it for myself. I would - and definitely will - make again. This is a great salsa that anyone can expand on, or eat as-is because it's perfectly simple. Adding the avocado to the tomatillo crudo makes for a creamier salsa, while the "crudo" tomatillo avoids having squishy, melty, cooked tomatillos (because they basically disappear in the oven when cooked). I'll be "pulling a Rick" later today and actually freezing some - while the produce is fresh - for my winter salsa cravings. I LOVE this recipe! Rick's food reminds me of home and my days growing up with my cousins in my grandma's house. Everyone raves about them! Super easy to make. A staple in my home during the summer tomatillo season.
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