Dearest blog readers, I apologize for my absence. I fear I had not tried cooking anything remotely interesting in a couple of weeks. I don’t want to just post about crap that I wouldn’t have a strong opinion about (either way). Alas, I’m back.
I have some ideas for changing things up around here. I want to keep posting things for you, even if I haven’t cooked anything amazing. I’d like to show you some of what I’ve been cooking and eating at friends’ or restaurants. We’ll try it out. If it doesn’t work or it’s boring, I’ll give it up. I also have a guest post coming your way. Kyle has been on a cooking bender lately and says he’ll share his two recent attempts at whole roasted (or bbq’d) cauliflower. Hopefully he’ll get around to that soon 😉
Anyway…on to the recipe du jour!
I’ve been on the look out for tomatillos this summer. I’ve wanted to make salsa verde for some time. Tomatillos don’t seem to be carried in your average supermarket (and especially not at my subpar local grocer). Then, my mom found some for me and the salsa verde was on!
Today’s salsa verde recipe comes from one of my go-to sources of fresh recipes: Cookie & Kate.
Start by husking and rinsing your tomatillos. Toss them on to a baking sheet with a jalapeño and cook under your broiler for five minutes (ish). After that, turn them over and keep ’em cooking there for another five minutes. Make sure they’re nicely browned.
Meanwhile, in your food processor, combine about half a chopped white onion, 1/4 cup of chopped fresh cilantro, juice of one lime, and 1/2 tsp of salt. Pulse it until just combined.
When your tomatillos and jalapeño have finished roasting, add them to the food processor (juice and all!). Pulse again, until all your big pieces are gone. Season with more salt if required and enjoy!
I’ve been eating pita chips with salsa verde and loving it. My mouth is on fire though, so I have to figure out how to reduce that burning flavour. I’ve seen recipes for salsa verde using serrano chillies. Please excuse my chilli ignorance, but I don’t know how much of taste difference we’re looking at between serrano and jalapeños?! Anyway, this tasty snack needs work, but I think it’s worth it.
Hassle level: .25 out of 10. MAX. Minimal effort required.