With St. Patty's Day approaching, here are a few recipes that are sure to make your guests as green with delight as with envy.
Chari's Salsa Verde with Ginger
This salty sweet tangy yum is great on most anything but cereal and cake. They are made with Tomatillios. While one might think they are related to tomatoes, their closest relative is actually the gooseberry.
6 medium tomatillos
3 jalapeno peppers (depending on how spicy you want it, add more or less.)
2-3 medium limes, juice and peel
3 tbsp white or rice vinegar
1 medium large bunch cilantro
1 white or yellow onion
1 walnut sized knob of ginger
1 tbsp sugar
1/8 tsp salt (optional)
Wash everything. Put tomatillos, peppers and onions in the oven on 450 for 30 minutes or til soft. Remove and let cool. Place peppers in a brown paper bag (they'll be easier to peel) and leave for 15 minutes. In the mean time, juice the limes, mix with sugar, vinegar, grated ginger and salt. When veggies cool, place in blender, food processor or large mortar and pestle. Add cilantro and pulse (or do whatever it is you do with a pestle) until you have a slightly chunky liquid. Keep in a tight container for a week or so in your fridge.
But I'm guessing it doesn't last that long!
Chari's Salsa Verde with Ginger
This salty sweet tangy yum is great on most anything but cereal and cake. They are made with Tomatillios. While one might think they are related to tomatoes, their closest relative is actually the gooseberry.
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| The tomatillos look like they're covered in Chinese Lanterns. I think they're so cute! |
3 jalapeno peppers (depending on how spicy you want it, add more or less.)
2-3 medium limes, juice and peel
3 tbsp white or rice vinegar
1 medium large bunch cilantro
1 white or yellow onion
1 walnut sized knob of ginger
1 tbsp sugar
1/8 tsp salt (optional)
Wash everything. Put tomatillos, peppers and onions in the oven on 450 for 30 minutes or til soft. Remove and let cool. Place peppers in a brown paper bag (they'll be easier to peel) and leave for 15 minutes. In the mean time, juice the limes, mix with sugar, vinegar, grated ginger and salt. When veggies cool, place in blender, food processor or large mortar and pestle. Add cilantro and pulse (or do whatever it is you do with a pestle) until you have a slightly chunky liquid. Keep in a tight container for a week or so in your fridge.
