Wednesday, December 2, 2015

Salsa Verde

It's the holiday season and we are so excited in my house.  The tree is up and the decorations are out.  This is our first year in the beach house and we are settling in and starting new traditions.

I am sharing one of our favorite recipes this time of year.  In my mind I was under the assumption that Salsa Verde is a summer thing.  Well, in Oregon it's an all year round thing.

I can buy the ingredients at my local Fred Meyer and this brings a bit of freshness into our gray and winter months here at the beach.  We have seen so much rain.  One night we had 2.5 inches.  A LOT OF RAIN is in our forecast and this bright salsa is an easy way to add color to our plates and lives.

Each time I make Salsa Verde it disappears from the fridge.  My kids eat it as an after school or late night snack with chips.  My favorite is to drizzle it over my nachos with some fresh red salsa and cilantro.  I also make vegan burritos and use it as the sauce. 

I have noticed that if I use the smaller tomatillo's that it can be a bit tart.  We like this about the salsa but some people find it too strong.  I have used the tomatillos raw but I usually try to roast them or toss them in my cast iron pan for a few minutes.  This helps to round out the flavor and tartness.

You may have noticed that my recipes have become simpler.  We are still eating mostly vegetables, fruits, nuts and less meat.  It's been an easy transition and we love getting creative with the rainbow of fruits and vegetables at our local grocery store and Farmer Market.  I find I don't need long recipes to make delicious food for most of our meals.

I also notice that much of our cooking is using the "a little of this and a little of that" mentality.   If my recipes seem to not offer a lot of instruction its because they depend more on your taste buds and personal preferences than on following a recipe that is set in stone.  I want you to think about what you are cooking, taste your food, learn what you like, and learn about the ingredients you are working with.  

I hope you enjoy this bright, tart salsa this time of year.

Salsa Verde 
Makes about 2 cups

8-10 Tomatillos, raw or roasted
1/2 bunch of cilantro
1/4 cut onion
1 jalapeno--optional
salt to taste
lime juice to taste--optional
1 clove minced garlic

avocado--If you want a creamy version, this is a great way to use up a very ripe avocado.

1.  Roast the tomatillos on stove top with a little bit of oil or in a very hot oven for 10 minutes.

2.  Blend all ingredients in a high speed blender or food processor.

3.  Taste and adjust flavors: add more lime, jalapeno, cilantro, or salt as needed.

4. Store in refrigerator.

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