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Recipe by: fiep
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See below ingredients and instructions of the recipe
2 tb Vegetable oil
2 Jalapenos -- seeded and
Diced finely
1 sm Onion -- diced finely
2 lb Tomatillos -- husked and
Quartered
4 c Chicken stock -- (preferably
Homemade
Salt
2 tb Chopped cilantro leaves
Heat oil in a lage saucepan over medium-low heat. Add chilies and
onion and cook until tender, stirring occasionally, about 10 minutes.
Add tomatillos and stock and bring to boil. Reduce heat,cover and
simmer until tomatillos are tender, about 10 minutes.
Before serving test for salt and ladle into bowls. Garnish with
cilantro. Depending on how many chilies you add, this could make a
good cooler for a hot and spicey meal.
KGB (Katherine M.Grine Barto) barto#popmail.ucsd.edu
Recipe By :
From: Caitlin Davis Carlson, Seaview,wa
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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