Because I don't think you can ever have to much garlic and being a bit of a serrano fan, I upped the amount of both of those. I started late at night and realized I should just finish in the morning so I put everything in the sauce pan and waited til morning to cook it. In the morning before cooking, I thought it would be a bit juicy for me [I used 5 lbs of tomatillos from our garden and 10 cuos of water] so I took out about 3 cups of stock and saved it. After cooking it still looked a bit watery for my taste so I too out a few more cups of the broth and saved it. The resulting salsa is delicious! As a bonus, I took the stock and made a barley soup that was ambrosia. I am going to make it next time with the same amount of water called for in the recipe and take the same amount of stock out of it to try some different soups.
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Because I don't think you can ever have to much garlic and being a bit of a serrano fan, I...