Migas

If I stumble across an article titled Cooking for Noobs: The Easiest Dinner You’ll Ever Cook during my daily research for this blog, I have to go there and read it. I didn’t realize it was Migas the author was talking about. What confused me was the fact that the author said dinner. I have two stepsons living in Texas, and that’s what they have for breakfast and so did I when I visted them. In any case, the recipe has made it onto my To Do list, as soon as I have tortillas, or even soft tortilla chips in the house.

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Salsa Verde

In a Hurry?
  • Quarter tomatillos
  • Fry with diced onions, garlic and peppers
  • Blend, add cilantro, lime juice, spices

I got a small box containing about one pound of tomatillos from my CSA The Produce Box. Guess what, I’ve never seen tomatillos in my life before. I might have walked right past them at the produce stand without realizing what they were, nor did I really care. And if life hands you lemons, or tomatillos, you make salsa verde.

The tomatillos are green, about 1″ in diameter and have a husk. Removing the husk can get pretty sticky and I had to use a veggie brush to remove some of the sticky film.

I picked a large banana pepper for this recipe to keep it mild, and because I didn’t have any hot peppers. But that’s where you can add them. For the blending, you can use either a small food processor or like I did, a hand blender. I am using Cuisinart Smart Stick. The advantage of a hand blender is the fact that it is so much easier to clean them afterwards. Usually a rinse will do fine. However, you better make sure the pot or dish you are blending in has high walls and that you keep the blender upright. Otherwise, you have a lot of green flying through your kitchen and on your white t-shirt.

Recipe: Salsa Verde
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound tomatillos
  • 1 medium onion, diced
  • 2 cloves garlic, sliced
  • 1 can chopped green chile (7oz)
  • 1 large banana pepper, stemmed, seeded and chopped
  • 1 cup cilantro
  • 1 lime
  • salt to taste
Instructions
  1. Remove the husks from the tomatillos. Rinse them well and cut them into pieces
  2. Fry them together with the onions, garlic, banana pepper and the chile in a pan for 15 minutes.
  3. Transfer the mix into a blender, add the cilantro, lime juice and salt and blend until smooth

 

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