Re: Using up the patio garden...

I like my tomatillo salsa (salsa verde for those of you out there)

8-10 fresh tomatillos (approx. 1 1lb)
1/2 onion (white works best)
2-3 serrano chiles
2-3 cloves garlic
lime juice, salt and pepper to taste

Roast the tomatillos and chiles under a broiler, about 10 minutes (turn over halfway through), making sure to reserve the liquid from the roasting. Dice the onion and either press or mince the garlic. Put it all together in a food processor (preferred) or blender and process to your desired texture. Add salt, pepper and lime juice to taste. This, too, stands up to a day or so of melding.
(loosely adapted from Rick Bayless's Mexican Kitchen)

-Joanna

On Fri, Jul 30, 2010 at 11:48 AM, Michelle Bowman <ishellb@dishmail.net> wrote:

What to do, what to do, with all those tomatoes, banana peppers and soon to come red peppers? 

 

Duh.

 

Salsa, anyone?

 

Will be making a variation of the Mango Salsa recipe given to me by a friend.

 

·         1 chopped mango

·         1 chopped avocado

·         1 finely diced onion

·         1 handful of cilantro, send through the food processor (to taste. I find it a little overwhelming)

·         ½ of the juice of 1 lime

 

I've heard it works best to let this sit over night in the fridge, to allow the flavor to really come together.

 

I am a salsa newbie, so always looking for suggestions. Please share!

 

Michelle

Using up the patio garden...

What to do, what to do, with all those tomatoes, banana peppers and soon to come red peppers? 

 

Duh.

 

Salsa, anyone?

 

Will be making a variation of the Mango Salsa recipe given to me by a friend.

 

·         1 chopped mango

·         1 chopped avocado

·         1 finely diced onion

·         1 handful of cilantro, send through the food processor (to taste. I find it a little overwhelming)

·         ½ of the juice of 1 lime

 

I’ve heard it works best to let this sit over night in the fridge, to allow the flavor to really come together.

 

I am a salsa newbie, so always looking for suggestions. Please share!

 

Michelle

Green Beans, Sweet Potato and Bacon...

Wow. So delicious.

 

Growing up, my Mom would make a quick and easy (cheap) concoction out of fresh-picked green beans, cubed ham, and cubed potatoes. All of it would go into a pot, and boil. The ham had so much flavor, and seasoned the beans and potatoes to deliciousness.

 

This week’s CSA share was pretty diverse, but I was so excited to see green beans. I love them, but usually must make do with frozen. These, however, were fresh, and delicious. I haven’t bought a potato in months, but of course, I had sweet potatoes on hand. Why not give it a go? And bacon – not store bought either. But from a hog that my parents had purchased from our local friend and hog farmer, then butchered locally.

 

The result?

 

A delicious, sweet meal, that ensures the beans won’t go bad in my fridge, and another tasty way to make sweet potatoes.

 

I’m still working on making sure my CSA share doesn’t go to waste – it’s a learning process, for sure.

 

More to come.

 

Michelle

 

RECIPE (if you can call it that)

 

1 medium sized sweet potato, cubed

4-6 slices of bacon, chopped (ham is delicious as well!)

Green beans. This quantity is really more of whatever looks like the tastiest ratio.

 

Put all ingredients, including a little salt and pepper,  into a pot with about a cup of water. Set on low heat, and cover. Watch it for about a half hour, stirring occasionally. I had to eyeball the water quantity.

 

Enjoy!