Saturday, September 26, 2009

Once it cooled off I put it in the food processor. The tomatillos had shrunk enough that I was able to use the mini-prep without hauling out the heavy artillery of the Cuisinart. I also added a minced clove of garlic, juice of half a lime, some red onion and a hanfdul of cilantro with salt and pepper to taste. It seemed a tad acidic so I threw in a dash of agave nectar too. Then I whizzed it around.

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