Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Cafe Annie's Pickled Jalapeno Salsa




Source of Recipe


Robert del Grande


Recipe Introduction


Serve cold or at room temperature. It's wonderful served with grilled meats. It's also very nice mixed with some yogurt to toss with hot pasta for a low-fat quick dinner. And stir some into some soup; it will perk up almost anything without being overwhelming


List of Ingredients




6-12 fresh jalapenos, stems removed
12 tomatillos, husks removed
1/2 white onion, chopped
2 cloves garlic, chopped
1/3 cup white wine vinegar
2/3 cup water
2 tablespoons sugar
1 1/2 teaspoons salt
1 bunch cilantro, chopped (about 1 cup)


Recipe



Combine all the ingredients except cilantro in a pot and bring to a boil.
Cover, lover the heat, and simmer for about 10 minutes or until the tomatillos are soft.
Remove from the heat and allow to cool.
Transfer the cooled ingredients and the liquid to a blender.
Add the cilantro, and puree until smooth and uniformly green.
Refrigerate.
Makes about two cups.