WebToss gently to combine. Pat dry the cod fillets with a paper towel. Season both sides of the fish with salt and pepper. Heat a heavy, 12-inch nonstick or cast-iron skillet over high …
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WebIngredients. 1 ¼ pounds small tomatillos (about 30) 1 medium onion, chopped. 1 tablespoon olive oil. 4 teaspoons minced garlic. 1 cup water. 1 jalapeño pepper, minced. ½ cup …
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WebTransfer the jalapenos, serrano, smashed garlic, and kosher salt to a blender or food processor; reserve the cooking water. Blend for 5 seconds. Add the tomatillos …
WebLearn how to make Pico de Gallo from scratch to serve this fresh and healthy side to any authentic Mexican meal of enchiladas, tacos, tostadas, beans and more. …
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