Archive for the ‘Recipe’ Category
Iliana de la Vega’s Salsa Verde From Oaxaca, Mexico, as interpreted by Judith S. Markey, during a July 2005 class with Chef de la Vega. 10 tomatillos, boiled whole for 3 minutes. Take the husks off first. Drain after boiling. (tomatillos are little green tomatoes with husks and sticky skin) 1 jalapeno pepper whole (throw [...]
