Potato burrito and Tomatillo salsa

Potato Burritos

4 medium potatoes, diced

1 medium onion

1/3 c green chile

Oil, salt, pepper, minced garlic (optional)

Cut potatoes into small pieces.  Fry in oil, add salt, pepper, to taste.  When potatoes are just about done, add chopped onion, green chili, and water.  Cook until soft and potatoes begin to get mushy.

Roll several spoons of filling into flour tortillas.  Good chilled and dipped into red or green sauce/salsa.

Fresh Tomatillo Salsa (Salsa Verde)

Adapted from Cooks Illustrated – Mexican Favorites

2 or 3 jalapeños, stemmed and halved – reserve seeds

1 pound (about 9) tomatillos, husks removed, rinsed well & dried

1/2 cup packed fresh cilantro stems and leaves

1 clove garlic

1/3 cup onion, roughly chopped

2 tsp olive oil

1/2 teaspoon salt

1 TLSP lime juice

1. Taste a bit of a jalapeño to check heat level. If it seems too mild, use 3 peppers.

2.  Toss tomatillos, onion, peppers & garlic with olive oil, put on foil lined baking sheet and broil until charred – turning so don’t get too scorched.  (10 – 12 minutes total).  Remove from oven and cool approximately 5 minutes, then transfer to food processor (can use blender).  Add cilantro, lime juice, and salt and process until coarsely chopped.  Season with jalapeño seeds and salt to taste.  Add water if too thick.  Serve

Can be refrigerated up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.

Yield: About 2 cups.

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