HOUSTON – Juan Arellano, Executive Chef for El Tiempo Cantina, is here to celebrate National Fajita Day.
El Tiempo Cantina's Green Salsa Recipe
Water 2 Cups
Green Tomatoes 3 3/4 Lbs
Fresh Minced Garlic 1 1/2 Tbsps
Avocado 1 1/4 Lbs
Sour Cream 3/4 Lb
Cream Cheese 1/2 Lb
Salt 2 Tbsps
Fried Jalapeños 3 pieces
Cilantro 1 1/4 oz
Boil the tomatoes until cooked through. Flash fry the jalapeños until skin is softened. Blend everything together well in a blend until creamy consistency.