I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 4, 2016

Salsa Verde

8 oz. (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
1 clove garlic, minced
1 to 2 tsps. fresh lime juice
Salt to taste

Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and garlic and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with lime juice and salt, usually a generous 1/4 teaspoon.

For a different sauce, the tomatillos and chiles can be roasted in a 400 degree oven until soft, or broiled, or poached gently in 1/4 cup water until soft. If roasted or broiled incorporate any juices in the roasting pan into the salsa.
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