Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Theres a good article with at least 5 recipes for all kinds of salsa at San Francisco Examiner /cgi-bin/examiner/article.cgi?year=1997&month07&day=30&article=EPICURE1305. dtl Peel outer covering off tomatillos. Place tomatillos, yellow onions, jalapenos and garlic on oiled pan and place in 350 F oven. Roast until soft. Process mixture while still hot in blender or processor. Place in saucepan with Worcestershire sauce, Vermouth, soy sauce, lime juice, cumin and fennel seeds. Boil 2 to 3 minutes, stirring. Cool to room temperature. Add remaining ingredients. From chef Dan Bailey, The Blue Star restaurant. Posted to CHILE-HEADS DIGEST V4 #055 by Judy Howle on Aug 01, 1997
