In honor of Cinco de Mayo, I decided to post this recipe. It’s pretty old and I’ve had it in my queue for a long time. I wasn’t actually going to post it….but, here it is…for all to see…
Tomatillo Salsa Ingredients: 8-10 Tomatillos // ¼ cup chopped onion // ¼ cup cilantro // 2 tbs fresh lime juice // pinch of sugar // salt to taste. First, remove the paper like husks from the tomatillos. Cut in half, placing cut side down, line tomatillos on a cookie sheet (lined w/ tin foil). Place under broiler for approximately 5 minutes. Place tomatillos, lime juice, onion, cilantro, salt, and sugar into a blender and pulse until all ingredients are mixed. Cool in refrigerator. Serve with chips.
Tequila Lime Chicken Ingredients: 2 Chicken breasts // olive oil // ¼ cup tequila // juice of 2 limes // salt // pepper // 1 teaspoon ground cumin // ½ cup cheddar cheese // ¼ cup fresh salsa // ¼ cup ranch dressing. First, rinse and dry the chicken breast. Pound them slightly, season with generous amounts of salt, pepper, and cumin. Place in a dish and marinade for 30-60 minutes (or longer) with olive oil, tequila, and lime juice. Pan fry chicken breasts over medium heat until cooked thoroughly. While chicken is cooking, mix together fresh salsa and ranch dressing, set aside. Remove from pan and place on oven safe dish. Garnish with cheddar cheese and ranch/salsa mixture. Place in broiler until cheese is melted. -Ruth-
**Tomatillos can also be pan roasted or boiled. However, oven roasting brings out the most flavor.**I enjoy using this salsa to top my enchiladas or side dishes, like rice and beans**Black beans pictured are made from canned black beans and canned diced tomatoes and green chilies.