Skip to main content

Salsa Verde

There is nothing like a fresh salsa to beat the heat and I am especially partial to the green salsa verde. Made with sweet and tart tomatillos, jalapeño peppers and onion, and flavored with garlic, cilantro and lime, it is a summer favorite around this house.



7 tomatillos, husked

1/2 white onion, cut in thirds

1 jalapeño pepper

1 red Fresno pepper

2 cloves garlic

1 small head cilantro, most stems cut off

1/4 tsp salt

Zest of 1 lime

Juice of same 1 lime


Bring 2 quarts of water to a boil in a medium pot.  Drop in the tomatillos and cook for about 2-1/2 minutes.  Then drop in the onion and peppers and cook another 2-1/2 minutes. The tomatillos should have turned a slightly paler green.

Drain the veggies and cut the stems off the peppers.  Pop veggies into a large blender.  Add the garlic, cilantro and salt.  Blend to a thick and chunky consistency to taste.  Don’t overblend or you’ll simply have a runny sauce which isn’t good for dipping chips into. Stir in the lime zest and juice.


Tip salsa into a serving bowl and serve with corn chips.


Makes about 2 cups salsa.




Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...
Post a Comment
Read more