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Thankyou for that. smile


Nicola Jane Soen

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Thanks for the flour tortilla recipe! I've always wanted to make them at home! My boys love to eat them with butter!

I'd love to have the recipe for a tangy salsa (non-cooked). We have a restaurant that has yummy yummy salsa, but they are very secretive about the recipe. I don't blame them.....we keep coming back for more. smile

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Check out the 'Salsa' category in my archives. I have two articles on red and green salsa - one with videos! Salsa Fresca - the basic red salsa is easy to make - just tomatoes, onions, chilies, cilantro, and lime juice.


Susan Stewart
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I received an email from a reader with the following request:
I am looking for a recipe for the Range Rattlers that are served at the Salt Grass Restaurant. They are pepper stuffed with shrimp and cheese--then fried.


Susan Stewart
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sounds like a different style of chili rejenos.


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Lady J #421735 05/27/08 08:48 PM
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Also another nice little twist on corn tortillas... in your recipe, add a teaspoon or tablespoon of honey. It adds a nice little sweetness and brings out the natural sweetness of the masa. It also browns it up nicely.


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I have fallen in love with salsa verde. I like it mild though.
I would like to make it at home, but I am unfamiliar with tomatillos. I am not sure what to do with them. Could you tell me the right way to prepare a tomatillo?
Also, do you have a recipe for a mild salsa verde?
Thanks,
collier5


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I'll have one next week!


Susan Stewart
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Feel honored. I haven't ever shared this recipe LOL

Roasted Salsa Verde

1 pound fresh tomatillos (husked and halved)
1-2 large red onion (halved)
1 jalapeno or 1-2 serano chilis (whole)
4 Limes (2 halved and 2 juiced)
1 teaspoon sugar (raw)
1 Tablespoon Cumin
1/2 cup finely chopped Cilantro
Olive oil
Salt to taste

Place tomatillos, onion, 2 halved limes, and chiles in a bowl. Gently pour olive oil on vegetables to coat. Toss in oil and sprinkle with salt and cumin. Roast on a parchment lined baking sheet at 400 until slightly charred or roasted. Remove from oven and peel (don't be picky about the chilis, make sure to destem and seed). Place the vegetables, lime juice (from roasted limes), and sugar into a blender or food processor and blend until smooth consistency (leave some chunks if you wish for a chunkier salsa... puree until completely smooth if using for enchiladas). Mix in Cilantro and remaining lime juice and pulse to incorporate. Add water if it is too thick and puree more if needed.

Chill and serve, serve immediately, or use for enchiladas.


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Lady J #452485 09/15/08 08:11 AM
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Hi Susan,
My husband and his family LOVE Mexican food, but it is not what I was raised with so I am learning. Last week we went to dinner with my Mother-in-Law and she ordered Flautas, (forgive me if I misspelled it) which I had never seen before. They were VERY spicy but delicious, do you have a recipe?
Thanks in advance.

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