Saturday, April 9, 2016

Salsa Verde (Tomatillo Salsa)

Tip: Read directions completely before preparing.

1 1/2 pounds, tomatillos
2 large, Jalapeño peppers
3 cloves, garlic, peeled
1 small sweet onion, quartered
1 cup fresh cilantro, chopped
½ cup water
2 teaspoons sea salt
½ teaspoon, toasted fresh ground comino seeds
½ teaspoon, toasted peppercorns

Remove the husks from the tomatillos; discard husks. Rinse tomatillos well to remove all the sticky sap. Cut them in half. Peel the garlic. Cut the stemmed tops off the jalapeno peppers then split them in half and, using a spoon, scrape away the seeds and veins. If you like the heat, leave the veins and seeds. Set aside.

Toast the peppercorns and comino seeds in a skillet over medium high heat.  Being careful not to burn the comino. About 1 minute, stirring. Remove from pan and let cool. Then ground them in a mortar and pestle. Add to blender with 1/2 cup of water.

Lightly grease a griddle or cast iron skillet, rubbing excess off with a paper towel. Place on medium heat.

When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning them over with tongs to soften and slightly blister as much surface as possible.

The peppers, onions and garlic will soften and blister the fastest. After about 5 minutes, remove the onions, garlic and peppers to the blender.

Continue roasting the tomatillos for another 5 to 8 minutes, and the tomatillos are a slightly softened. Then add to blender. Add the cilantro.

Allow to cool a few minutes then place the blender lid on loosely, holding it in place with a kitchen towel and purée until just slightly smooth depending on personal preference.

Place in salsa in an airtight glass jar and store in the refrigerator for up to a one week. Enjoy!

Servings: 4 /12 cups

Tip:  Prepare the salsa as described then add a mashed avocado to ½ cup of salsa for a creamy avocado salsa!  Or add to a pan with butter and shrimp! There are many ways to use your Salsa Verde in recipes!

Wednesday, April 6, 2016

Chicken Salad with Almonds and Cranberries

Tip:  Read directions completely before preparing.

3 cups, cooked chicken breast, shredded (Store bought Rotisserie chicken works great)
1/3 cup, red onion, diced
½ cup, apple, diced
1/3 cup, dried cranberries
1/4 cup, almonds sliced
¾ cup, Hellman’s Real Whipped Tangy Dressing
½ teaspoon, garlic powder
1/8 teaspoon, cayenne pepper
¼ teaspoon, sweet paprika
¼ teaspoon, sea salt
¼ teaspoon, white pepper

In a large bowl, combine all the above ingredients and mix thoroughly.

This chicken salad was served on multigrain bread, with bacon, lettuce, English cucumbers, and tomatoes!  Enjoy!!!

Tip:  Serve Multigrain bread or any bread you like.  Crackers too!