flyinglentris
Disabled and Retired Veteran
Tomato Tomatillo Vierge
Ingredients:
1) Tomato, Roma - 2
2) Tomatillo - 2 medium sized
3) Garlic - 4 to 6 cloves
4) Olives - 6 to 8
5) Scallion - 1
6) Lemon juice - 2 tblspns.
7) Olive oil, extra virgin - 3 tblspns.
8) Chives - 20
9) Taragon - 1 tspn.
10) Chervil - 1 tspn.
11) Mustard seed, yellow - 1 tspn.
12) Anchovy - 2 oz. (optional)
NOTE: It may be preferable to make the initial vierge without anchovy and, if desired, add the anchovy later for some specific usage.
Procedure:
-- Preparation --
1) Casse dice the tomato, tomatillo and the garlic cloves.
2) Cross slice the olives.
3) Cross slice the scallion, including the greens.
4) Chop up the chives.
5) Mix all ingredients in a bowl.
6) Bottle the vierge and refrigerate overnight before use.
7) Use as a topping on meats, salads, breads, etc.
Ingredients:
1) Tomato, Roma - 2
2) Tomatillo - 2 medium sized
3) Garlic - 4 to 6 cloves
4) Olives - 6 to 8
5) Scallion - 1
6) Lemon juice - 2 tblspns.
7) Olive oil, extra virgin - 3 tblspns.
8) Chives - 20
9) Taragon - 1 tspn.
10) Chervil - 1 tspn.
11) Mustard seed, yellow - 1 tspn.
12) Anchovy - 2 oz. (optional)
NOTE: It may be preferable to make the initial vierge without anchovy and, if desired, add the anchovy later for some specific usage.
Procedure:
-- Preparation --
1) Casse dice the tomato, tomatillo and the garlic cloves.
2) Cross slice the olives.
3) Cross slice the scallion, including the greens.
4) Chop up the chives.
5) Mix all ingredients in a bowl.
6) Bottle the vierge and refrigerate overnight before use.
7) Use as a topping on meats, salads, breads, etc.
