Guest guest Posted June 22, 2006 Report Share Posted June 22, 2006 Chayote Tomatillo Salsa 1 chayote, peel and dice, about ¾ cup 2 pounds tomatillos, diced, about 1 cup 3 jalapeños, seeded and finely dice 1 teaspoon cilantro, chopped 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped juice of 2 limes salt and black pepper, to taste 2 ounces vegetable oil vinegar, to taste Prepare chayote; it can be diced finely or coarsely as desired, 1/2 inch dice is good. Place in a large mixing bowl. To prepare tomatillos, cut ends off, remove insides and dice skins. Add to chayote in mixing bowl. Add jalapeño, cilantro, garlic, and shallots. Mix all ingredients and adjust seasoning with lime juice, salt and pepper. Add peanut oil and toss to coat mixture. Correct spiciness and heat by adding jalapeno vinegar. To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let cool and strain. Let sit until completely cool. Store in refrigerator. Sports Fantasy Football ’06 - Go with the leader. Start your league today! Quote Link to comment Share on other sites More sharing options...
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