Salsa Verde- My first attempt
Last week I caught the itch to try something new in the kitchen so when I was in the grocery store I bought a bag of tomatillos and went home to attempt my first salsa verde.
I took some tips from a couple different recipes via the web and combined it with the ingredients I had on hand. The only special kitchen equipment you need for this recipe is either a blender and food processor. If any readers have mastered the art of salsa verde then please feel free to leave suggestions, here is what I came up with:
Salsa Verde
6-8 tomatillos, husks removed and coarsely chopped
1 medium red onion, coarsely chopped
1 jalapeno, diced (use more or less depending on heat tolerance)
3 garlic cloves, minced
3-4 scallions, chopped
handful of cilantro or parsley, chopped
2TBS red wine vinegar
olive oil, salt and pepper
In a sauce pan, saute tomatillos, onion, garlic and jalapeno in olive oil over moderate heat until the tomatillos begin to break down- about10 minutes. Season with salt, pepper and cumin. Once mixture has broken down turn off heat and add the red wine vinegar. Stir and let cool.
In a blender or food processor add scallions, cilantro, tomatillo mixture, salt and pepper and pulse until blended. Add more olive oil if the mixture is too thick and blend again. This is a great sauce for enchiladas or in my case I used it as a dipping sauce for a spinach, roasted butternut squash and manchego quesadilla.
The Story of Holly
Told by Miz Emily
Holly first introduced me to the concept of "caw-ing" almost 3 years ago. My life has never been the same. By day this crow works the office life but by night you will certainly find Holly (Party Pants) Stevens in her Jamaica Plain kitchen cooking and dancing the night away in true crow fashion. Proudly hailing from Maine's Old Orchard Beach, this wild one has figured out how to combine her love for New England- its history, its food, & its boozy dance parties- with her love of classic elegance. Holly's food is fresh, locally produced, healthy, and full of flavor. A self-described salt hound, no taste bud goes untouched by a meal at Holly's nest. By combining simple salads with rich pastas, fish, and soups, no visitor will leave unsatisfied. Moreover, no hangover goes uncured when morning walks with Holly are kicked off with a hidden stash of irish coffee, and finished off by a nice warm plate of oven potatoes and frittata.
Glancing around her kitchen you will find a few staple items including a mini whisk (for perfect salad dressing), the classiest compost bucket I've ever seen, a kick-ass vegetable hutch, and most importantly a tasty beverage ready to meet your hand. Her home is cozy and warm, and her hospitality is outmatched by no one. On the bookshelves you will find recipes given to her by friends, and books like Omnivore's Dilemma and Salt: A World History, the later being one of the best book suggestion I've ever received, and the subject of her college thesis. Never missing the chance to make a dinner party a dance party, Holly is in constant motion, ready to motivate the group with classy tunes like Credence, Al Green, and GirlTalk. Unless, of course, Top Chef is on.
http://crowsinthekitchen.com
OOOooOo That looks yummy! I’ve made salsa verde by roasting all the veggies, it was good, but yours looks like it had a better color!