Deep Fried Cheddar Pierogi
with Salsa Verde
To be served with Serve with
Bistro Charlotte Cheddar Pierogi
1 box Bistro Charlotte Jalapeño and Cheddar Pierogi
Deep fry (using frozen pierogis). Put a side on a paper towel. Let cool.
Salsa Verde (Makes 2 cups)
About 15 tomatillos, husked and washed
1/2 small onion, diced
1 large jalapeño chile, stemmed and chopped
1 clove garlic
1 teaspoon salt
3 tbs fresh cilantro ,chopped
1/2 med avocado
Combine the tomatillos,onion,jalapeño and garlic in a small saucepan,add water to cover and bring to boils. Reduce heat ,cover and simmer til tomatillos are soft, about 15 min
Drain the vegetables and put in a blender. Purée until smooth add salt, 1/2 avocado and cilantro and pulse again. If it's to thic add some water.