Love and Olive Oil - Eat to Live. Cook to Love.

Kitchen Basics: Salsa Verde

Homemade Roasted Tomatillo Salsa Verde

Salsa verde (quite literally, ‘green sauce’) is a green salsa made from tomatillos in place of the usual red tomatoes. Don’t let the name fool you, however, as tomatillos are not simply an unripe or green tomato. In fact, the two fruits are only distantly related. While they are both members of the nightshade family (along with peppers, potatoes, and eggplants), tomatillos are actually more closely related to the gooseberry than a tomato. The papery husk may be its most distinguishing feature, covering the bright green fruit, which tends to have a slight stickiness to them that you’ll definitely want to rinse off before using.

Tomatillos for Salsa Verde

While green salsas are often more mild than red ones, this recipe lets you control the heat to your personal tastes. If you like it hot, use a hotter serrano pepper and leave in the seeds. If you like more mild salsas, remove the seeds and/or use a milder pepper like a jalapeño or anaheim. As long as it’s green it can be used in this recipe.

The result is a tart and tangy salsa perfect for dipping chips, smothering over enchiladas, or mixing into your tamales. Broiling the components first (you can also char them on a grill if you prefer) gives the salsa a rich, roasted flavor that compliments the tartness of the tomatillo perfectly.

Continue Reading

August Kitchen Challenge Results: Tamales

Lesson #1: Just because a recipe is on the internet does not mean you can trust it. There’s nothing more disappointing then following a recipe from a source you THINK is trustworthy (I’m looking at you, PBS) only to discover there is clearly something missing. And I’m talking about 2-3 CUPS of liquid, not minor...

Tart Cherry-Glazed Brussels Sprouts

I thought I had Brussels sprouts down. I though I’d already discovered the definitive recipe, the one Brussels sprout recipe to end them all. And don’t get me wrong, they’re damn delicious. Even haters would gobble them up without a second thought. And then I made these, and everything I thought I knew about Brussels...

Asian Plum Sauce

Have we ever talked about baker’s instinct? You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off? Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you...

Food Blog Forum: Asheville 2014

I’ve been starting at these photos for days. Sifting through 400+ images and trying to narrow them down. Trying to find the words to express just what this event meant to me and how rewarding it was to be a part of it. Honestly, the pictures do a better job. Food Blog Forum Asheville was...