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Salsa Verde (literally "green sauce") is the most popular condiment in Mexico, ubiquitous on restaurant tables around the country. Good salsa verde is easy to make, and nearly all the ingredients can be grown in the home garden.
Ingredients:
15 tomatillos, halved
1-2 jalapeno peppers
2-3 cloves garlic
1 white onion, coarsely chopped
1/2 cup cilantro
juice of 1 lime
1 avocado, quartered
salt & pepper to taste
Method:
Begin by laying the tomatillos, cut-side-down on a cookie sheet. Broil these until they are soft and slightly blackened. They don't all have to be charred black, but the black skin adds a nice, smokey flavour to the salsa. Add these and the chopped onion to a food processor and work until you have a smooth liquid.
Heat a heavy skillet over high, and add the separated garlic cloves, unpeeled, and the jalapenos. You want to get these all a bi
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This is a great side dish for any southwestern style meal, and it’s a nice way to use up tomatillos, which seem to ripen all at once at the end of summer. Combining the green tomatillos with the red and yellow tomatoes makes it both tasty and eye-catching.
- 3 Tbsp olive oil
- ½ small red onion, peeled and finely diced
- 1/3 cup dry white wine (or substitute tequila if you’re feeling adventurous)
- 8 tomatillos, cored and diced
- 4 ripe tomatoes, seeded and diced
- 1 pint yellow cherry tomatoes, seeded and diced – try this with a sweet variety like Sungold!
- Salt and pepper to taste
- 6 sprigs fresh basil, torn
Heat the oil in a skillet over medium-high heat and add the onions to sauté for 2 minutes. Add the wine and tomatillos, stir to combine, and remove from the heat. Add the yellow and red tomatoes while the pan is still warm, and
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I like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this variation of “Quick Tomato Soup” from Irma Rombauer’s wonderful book, The Joy of Cooking. Her original recipe is good, but a touch of spice and a hint of garlic/oregano brings the soup to another level.
In the food processor, whiz 2 cups diced fresh tomatoes (use any kind, raw), 1 stick of celery with leaves, 1 small clove of garlic, and ½ onion, sliced. Work to a smooth paste.
Bring this to a simmer in a medium saucepan, and cover, simmering, for 15 minutes. Strain the resulting juices through a sieve and set aside.
In a larger pot, create a roux by melting 2 Tbsp butter and mixing in 2 Tbsp flour. Cook over low heat until the flour/butter mixture is bubbling. With a whisk in constant motion, slowly add 2 cups stock – vegetable stock wi
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When I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it's also fantastically healthy. This salad makes an impressive party side, or even a main course for up to four people.
Swiss Chard, Beet and Kohlrabi Salad with Caramelized Pecans and Raspberry VinaigretteRead More... |
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