Salsa Verde
Green enchilada sauce
Char a little before using makes the best flavors!
(Either in a hot pan, under the broiler, unless ya have that fire good ng, then maybe that way!)
In the old days, when my husband was alive, I would have cooked this from scratch. Now I take shortcuts. Cook about 10 tomatillos and 5-6 cloves of garlic in water until they start to split open. Drain and run through the blender. Add in a medium size can of red enchilada sauce or red chili sauce, oregano, cumin, salt and pepper to your taste. Blend again. Then back into a pot to simmer for about 1/2 hour. Meanwhile, in a good-sized frying pan, fry up some thin pork chops in lots of garlic, salt and pepper to taste. Make sure there are some crunchy bits from the meat and garlic in the pan. Pour in the tomatillo mixture and let the mixture simmer for another half hour, or longer. I like to let the mixture sit in the fridge overnight then reheat the next day so the flavors can blend. Reheat and serve with home fries and an egg, for breakfast or dinner. Good in a quesadilla. We’ve even made Mexican spaghetti, spooning the leftover sauce onto leftover pasta, topped with Italian cheese.
Love today’s photos, especially that sweet little paw.
Tomatillos!! Mine reseed themselves every year now, it’s exciting I will link my favorite thing to make with them, but the easiest thing I do is fresh green salsa: tomatillos, onion, jalapeño, cilantro, lime,salt, garlic original. Everything goes into the blender. I don’t measure anything, I just adjust the amounts based on taste and the number of tomatillos I have. I had it on my scrambled eggs this morning.
My favorite thing to make is this green mole. It isn’t as time consuming as darker moles, but still might be more cooking than you have time for right now. When I don’t have any time to cook and too many tomatillos, I make refrigerator pickles.
I have never tasted a tomatillo, but I did find a dried one years ago at the old place 😉
Love the 9-in-one pic…a beautiful slice of life. Now I’m picturing an 8-slice of pie, with one slice off to the side to make it 9!! lol
Today I’m loving the golden hills (looks like around here!) and the moon and richness in the cloth bottom left. Beautiful.
No specific recipe but they are delicious in any kind of stew. Kind of used like tomatoes (or even with tomatoes) but adds a tangy flavor. Often used with pork in Mexican cooking. Great as a salsa too.
Love the photo 9 patch.
Oh I love tomatillos! Usually I saute them in olive oil with onions, maybe some garlic, salt, a pinch of cumin and a pinch of chipotle powder. It’s great on potatoes for a vegetarian option. Love the nine patch of images. I am working on creating a spot for where my watercolors and inks can be out.
Love on eggs with parm or havarti. Oh, oh and soup, white beans, broth, onion, cumin, coriander, and red pepper flakes. Happy October!
Yay!
Salsa Verde
Green enchilada sauce
Char a little before using makes the best flavors!
(Either in a hot pan, under the broiler, unless ya have that fire good ng, then maybe that way!)
char! OK.
Fire it is…
In the old days, when my husband was alive, I would have cooked this from scratch. Now I take shortcuts. Cook about 10 tomatillos and 5-6 cloves of garlic in water until they start to split open. Drain and run through the blender. Add in a medium size can of red enchilada sauce or red chili sauce, oregano, cumin, salt and pepper to your taste. Blend again. Then back into a pot to simmer for about 1/2 hour. Meanwhile, in a good-sized frying pan, fry up some thin pork chops in lots of garlic, salt and pepper to taste. Make sure there are some crunchy bits from the meat and garlic in the pan. Pour in the tomatillo mixture and let the mixture simmer for another half hour, or longer. I like to let the mixture sit in the fridge overnight then reheat the next day so the flavors can blend. Reheat and serve with home fries and an egg, for breakfast or dinner. Good in a quesadilla. We’ve even made Mexican spaghetti, spooning the leftover sauce onto leftover pasta, topped with Italian cheese.
Love today’s photos, especially that sweet little paw.
thank you!
I don’t eat pork or much meat really, I wonder if it could work with fish?
I would think mushrooms would be a good choice rather than fish. They have that umami that mellows out the flavors in the chili mix.
Ok!
Or hominy. OK …. last suggestion. Have a great day.
I can tell u like to cook!
Yes, but I like to eat more.
🤣
Salsa verde for sure — my favorite for enchiladas and chili verde.
Sweet sleeping Soul-O; don’t you wish you could curl up like that?
I do, it gets harder and harder, ha!
Tomatillos!! Mine reseed themselves every year now, it’s exciting I will link my favorite thing to make with them, but the easiest thing I do is fresh green salsa: tomatillos, onion, jalapeño, cilantro, lime,salt, garlic original. Everything goes into the blender. I don’t measure anything, I just adjust the amounts based on taste and the number of tomatillos I have. I had it on my scrambled eggs this morning.
My favorite thing to make is this green mole. It isn’t as time consuming as darker moles, but still might be more cooking than you have time for right now. When I don’t have any time to cook and too many tomatillos, I make refrigerator pickles.
https://leitesculinaria.com/74276/recipes-pumpkin-seed-mole.html#wprm-recipe-container-351337
*garlic optional
garlic, always!
reseed, ah, my tomatoes do that here too.
Thanks for the ideas.
I have never tasted a tomatillo, but I did find a dried one years ago at the old place 😉
Love the 9-in-one pic…a beautiful slice of life. Now I’m picturing an 8-slice of pie, with one slice off to the side to make it 9!! lol
Today I’m loving the golden hills (looks like around here!) and the moon and richness in the cloth bottom left. Beautiful.
a nine patch collage was a quick solution!
No specific recipe but they are delicious in any kind of stew. Kind of used like tomatoes (or even with tomatoes) but adds a tangy flavor. Often used with pork in Mexican cooking. Great as a salsa too.
Love the photo 9 patch.
Salsa seems to be winning the day! Here’s my favorite : https://imgoingtotexas.home.blog/2023/01/28/almost-there-and-a-recipe-or-two/
thank you! I am excited to try
cannot believe I never tried them before, Nemo grew them this year and one plant gives so many!
Oh I love tomatillos! Usually I saute them in olive oil with onions, maybe some garlic, salt, a pinch of cumin and a pinch of chipotle powder. It’s great on potatoes for a vegetarian option. Love the nine patch of images. I am working on creating a spot for where my watercolors and inks can be out.
thank you!
when stuff is out it keeps me going.
I thought they were wild gooseberries, lol!
scale is so tricky
God love that little paw.
can never get enough