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Salsa Verde

20 May

Cinqo de Mayo came and went but my hankering for Mexican food has lingered on. Maybe it’s the steadily climbing temperatures or the brightly shining sun. Maybe it’s the Rick Bayless marathon that made me want to whip out my new Magic Bullet blender my mom got me for Christmas. Or maybe it’s D and mine first garden together beginning to bear us fruit but I am in the mood for FRESH.

The farmers markets are calling, fruit is IN season and the thought of having anything heavy, baked or oily seems sacrilegious somehow. So what am I in the mood for?

SALSA!!!!

Yummy, cool, refreshing, cilantro-e, lime-y, avocado-e salsa.

I got the idea for this salsa from watching Rick Bayless the Saturday before Cinqo de Mayo. I’ve been making it almost once a week since D. and I can’t seem to get enough of it.

I like it best on tacos. Hard shell tacos, soft corn or flour tortillas or in burritos. Drizzled in Cally-style breakfast tacos with home-fries and scrambled tofu. Stuffed into tacos with refried beans, lettuce, Dayia Cheese, and soy-crumbles or “chicken” strips. Or just served as chips and salsa. This salsa verde will make you feel like summer is just around the corner (and if you’re in Arizona, you’re not going to care!)

Enjoy!

– Mags

SALSA VERDE

4 tomatillos – peeled from their papery husks and quartered

1 large or 1-1/2 medium ripe avocados

1 Tbs (or more if you like it hot) finely chopped jalapeno pepper (remove the seeds and veins if you don’t like the heat)

juice of two limes

2 green onions chopped OR 1 small onion (and I mean small – ping-pong size. If you can’t get these, 1/3 regular onion) finely chopped

handful cilantro chopped roughly

1 tsp salt

Toss tomatillo, avocado and jalapeno in blender and mix into uniform mass. Pour out into bowl. Add in chopped onion, lime juice, salt and cilantro. Stir to mix. Serve chilled.

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Taco Tuesday!

5 Aug

C and I got together last night at my house, for the first time in a long, long time (due to excruciating heat and lack of central air-conditioning at our humble casa), and partook in a fantastic, simple, moderately time-consuming and ever so rewarding feast, dubbed Taco Tuesday! Sadly, my camera was also as hungry as we were (aka. dead-battery) and we did not record the joys of the evening. Here is a quick run-down of what was made. C and I will add the recipes for the Spanish Rice and others later.

Home-made taco shells (corn tortillas fried in olive oil) – thank you dearest D. for sacrificing your tender hand and arm hairs for this – I will invest in some tongs in the nearest possible future.

Refried pinto beans

Skillet-grilled yellow squash and zucchini

Pan-fried seasoned tofu

chopped fresh sides (green onions, tomato, lettuce)

Spanish Rice

Grated cheddar

It was a phenomenal feast! Only thing that could have made it better – avocado; but since the avocados here have been hugely over-priced and sickly looking, of late, we chose to pass.

Peace and good tidings to all!

– Mags