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Meal/Course - Condiment
Impress your guests by making this traditional red salsa with a lava-rock mortar and pestle (molcajete and tejolote). If you don't have one, put the ingredients in the work bowl of your food processor and pulse until it is smooth, but still chunky. Serve the salsa in a bowl or straight from the molcajete, with freshly fried tortilla chips.
Tomatillos, also called Mexican husk tomatoes or green tomatoes, aren't tomatoes and don't even taste like them. They have a tangy, citrus-like taste that can at times be very tart. This sauce can be used with and on other foods, or can also be served as a salsa with chips.
The uncooked tomatillos in this green salsa give it a refreshing tart flavor.
This recipe and others can be found in the following article:
This recipe and others can be found in the following article:
This recipe and others can be found in the following article:
This recipe and others can be found in the following article:
It is necessary to make small batches of this dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won't last that long anyway. We have found that using Champagne vinegar adds zest without the harshness associated with other types of vinegars. For a tasty and unusual touch, serve the dressing over cooked chilled vegetables, such as fresh asparagus or artichokes.
This recipe, a classic Cajun sauce, can be served over grilled Cornish game hens or chicken. It is also great with fried seafood.
This recipe and others can be found in the following article:
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Featured Rapid Recipe
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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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