A basic salsa verde made with simmered tomatillos and cilantro.
There is nothing basic about this!
This salsa verde is fresh, bright and not too salty like those store-bought versions. I tried making it with raw tomatillos, but they’re borderline sour. Roasting them really brings out their best side. Tomatillos look like small green tomatoes with husks, but they aren’t tomatoes—they’re cousins. I’ve had an easy time finding them at grocery stores lately.
Some purchased roasted tomatillo salsas I’ve tried taste too roasted/smoky (artificial flavourings, anyone?), but not this one. You can also control just how roasted those tomatillos get when you roast them yourself. I think it turned out just right with the times specified in the recipe below.
Roasted Salsa Verde
4 lb. tomatillos, husks removed 2 medium-size white onions, each cut into 8 wedges 2 jalapeño or serrano peppers 6 garlic cloves, peeled 1⁄2 cup lime juice (about 6 limes) 1⁄4 cup coarsely chopped fresh cilantro leaves 2 tsp. salt 1 tsp. black pepper
Preheat oven to 425°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. Place onions, jalapeño peppers, and garlic on prepared baking sheet. Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake onion mixture 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.
Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-qt. stainless steel or enameled saucepan. Stir in lime juice and remaining ingredients. Bring to a simmer. Remove from heat.
Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
4. Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Facebook reminded me that we checked into the Baur B and B 5 years ago today. It was to be our last visit to this wonderful spot on the hills overlooking Acqui Terme as Diane and her husband sold the B and B and moved on to other exciting adventures. Here are some shots from that visit.
I'm happy to say that I've got a solution for you right here.
This soup is a perfect 'leftover' meal that is easy to toss together.
If you're turkey day meal is anything like ours, I'm guessing post holiday that you'll have leftover celery and onion to go along with that perfectly cooked up turkey. And who wants to eat the same thing over again?
Pull out a soup pot and turn your leftover Thanksgiving into something a little different!
Leftover Turkey and Wild Rice Soup
3 tablespoons butter 3 tablespoons olive oil 1/2 cup chopped onion 1/4 cup chopped carrot 3/4 cup chopped celery 6 oz mushrooms, diced 2 cloves garlic 4 tablespoons flour 4 cups turkey stock (or chicken stock) 1 tablespoon soy sauce 1 bay leaf 1/2 cup wild rice 2 1/2 cups chopped leftover turkey 1/4 cup half and half 1 tablespoon chopped, fresh thyme 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper
In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and cook about 10 minutes until onions are soft and translucent.
Add the mushrooms and garlic and cook about 5 minutes more.
Add the flour and cook, stirring often, for 3-4 minutes until flour is brown and cooked through.
Add the turkey stock, soy sauce, and bay leaf. Stir to break up any flour bits. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 30 minutes.
Add wild rice and simmer for 35 minutes.
Add turkey, milk, thyme, salt and pepper. Cook for 20 minutes more.
Serve soup in large bowls and garnish with extra thyme if desired. I love to eat this soup with a leftover roll slathered in cranberry sauce!
There is a farm on the edge of Burlington which used to be famous for strawberries. Over the years they have transformed themselves into a more full-season operation - plants in the spring, strawberries, raspberries, veggies all summer, and now pumpkins in the fall.
I was at the farm last weekend (without my camera) to buy some pumpkins. I popped back up today WITH my camera to grab some shots.
We left the snow behind and headed to California for a long weekend of fun. We shoppedm toured wineries, tasted olive oil, met up with good friends, and ate some wonderful food. I can't wait for slow bowl 2009.