Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great new recipe from meat...er… !

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The salsa:

2 citrine peppers
8 tomatillos
2 jalapenos
1 red onion
enough garlic
salt and pepper
Roast all on one pan until the tomatillos squish very easily. Turn on the broiler and brown if not already browned enough.
Blend in a food processor, and add lime juice/salt/pepper to taste

Tortilla chips:

Take a bunch of tortillas, let them get a little stale. Cut into 8ths or 16ths and fry until well browned and crispy. Remove and salt IMMEDIATELY.

The steak:

Cook it sous vide lol, it doesn't really matter*
I cooked it with some rosemary and thyme in the bag, then seared it.

*From Chris: To us, the cooking time when using sous vide DOES matter; it makes all the difference
between having a steak come out medium rare versus shoe leather, and certainly any of the tougher cuts to break down better (i.e., pot roast, chuck roast, oxtail, etc)

Having said that please go here: http://www.molecularrecipes.com/sou.....e-temperature/