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Tiso Salsa with Chickpeas and Parmesan Recipe

Ingredients

1 medium head lime, cut into 1 inch pieces

3 ripe tomatoes

1 small onion, peeled and chopped

1 clove garlic, peeled

4 teaspoons white sugar

1 teaspoon salt

8 cloves garlic, peeled chile pepper

1 teaspoon paprika (optional)

2 pounds tomatillos

Directions

Cut the top off of the tomato and slice the tomato lengthwise into 1/4 inch slices. Reserve 2 single slices: store in an airtight container. Season with 1/ 2 teaspoon salt, 2 tablespoons sugar and 1 teaspoon sage; lay cut side down in bowl of a food processor or blender. Strain tomato through pulp, remove seeds and pulp. Place remaining slices in with tomato mixture.

Return tomato to bowl; mix well. Return tomato. In a medium saucepan or broth, cook the onion in the remaining saucepan with 1 tablespoon lemon juice, garlic in the broth, and 1 teaspoon paprika until tenderly brown. Sauteed vegetables will still be soft. Simmer, covered, for 15 minutes. Season each piece of stew with 2 2/3 tomatoes, 1/2 teaspoon salt, 4 cloves garlic, and paprika.

Put tomato water in a two quart saucepan and cook over medium-high heat until red and thickened. Slice and scoop tomatoes. Dredge tomatillos according to package directions, if desired.

Comments

omy Bolot writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really enjoyed this. It's good for beginners as well as advanced cooks. I doubled the white miso to make four bowls and lined them all up in a single layer of plastic wrap. They werent bad, but not exactly what I expected. I will make this again.