Shanna's
Tomatillos
Green Sauce #1
20 tomatillos
3 or 4 sprigs cilantro
2 Serrano chilis
1 clove garlic
1/2 teaspoon salt
Boil the tomatillos in a little water until tender. Place in blender or food
processor with the Serrano chilis, cilantro, the garlic and salt. Process until
smooth. Pour into a pan with 1 tablespoon oil and simmer for ten minutes
Shanna's Tomatillo #2
1/2 lb tomatillos
1/4 cup water tomatillos are cooked in
3 Serrano peppers, chopped
1 glove garlic chopped
1 tbs chopped cilantro
1/8 tsp each salt & pepper
Husk tomatillos and cut in half. Cook 5 to 7 min in boiling water
until tender. Remove and place in blender with 1/4 cup water and remaining ingredients and blend until
smooth. Cook over medium
heat for 10 mins.
Shanna's Tomatillo #3
1 small onion chopped
2 tbs olive oil
4 10 oz can tomatillos
2 31/2 oz can chopped green chilis
2 gloves minced garlic
Salt & pepper
In a heavy saucepan, sauté the onion in oil until transparent. Add
the liquid from the canned tomatillos and chilis. Cook 2 mins., add all
other ingredients and simmer 20 mins. stirring frequently. If you want
thicker add 1 tsp cornstarch moisten with 1 tbs water and cook 5 min
longer.
Shanna's Salsa Verde # 1
6 tbs olive oil
2 medium onions chopped
1 tbs garlic, minced
1/3 cup toasted pumpkin seeds
1/4 cup toasted sesame seeds
3 cans tomatillos 8 oz each (green tomatoes)
1/2 cup minced fresh cilantro
3 to 5 Serrano's chopped
Salt & Pepper
Heat the oil in a heavy saucepan, add the garlic and onions. Cook
until transparent. Do not brown. Add the seeds. Cook 4 mins. Drain half the liquid from the tomatillos and
discard. Add the tomatillos and remaining liquid to pan. Add peppers and cilantro to pan. Bring to a
boil. reduce heat to medium and cook
5 mins. Put in food processor and puree. If thicker sauce is desired
reheat and add a little butter and flour.
Shanna's Salsa
Verde # 2
4 Serrano's chopped
4 large green onions chopped
1tbs minced onion
1 tbs heaping chopped parsley
1/2 cup lards
Salt & pepper
Combine the peppers, onions, parsley and tomatoes with cold water
just to cover. Bring to a boil; reduce heat to low and cook until tomatoes are tender. If needed add water a
little at a time. When done press through a colander or coarse sieve. Heat lard in skillet, add tomato
mixture and cook over low heat
for 15 mins. stirring frequently, add salt and pepper. Store in covered
glass jar, makes about 11/2 cups.
Prehistoric Food
Have you ever wondered what people ate before recorded time? Just like what
people eat now, it depended on what plants and animals were available to them.
According to archeological evidence, some prehistoric people dug wild onions and
radishes and searched for wild squash, cabbage, mushrooms, and waterlily seed to
eat. They also ate some insects, raw. Certain tasty insects became extinct from
being overhunted (or overeaten?).