Verde
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Well, she knows that when you mix them with onions, garlic, Jalapeno, cilantro and lime you get a really tasty Salsa Verde.
She knows a local farm that has them in season and ripe at the stand.
She knows that hiding in those fresh earthy smelling husks is a most surprisingly tart and tangy flavour.
She knows enough to keep her fingers away from her eyes until she's got that Jalapeno well and thoroughly out of sight and cleaned away.
And she highly suspects that the final result would taste pretty darn fantastic on her favourite Sometimes-Sunday-Mornings Huevos Rancheros (assuming there is any left by the time the weekend arrives again).
Father's Day Breakfast (has it really been this long since June?)
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Salsa Verde
1 tbsp olive oil
1 medium onion, finely diced
2 cloves garlic, finely diced
1 qrt tomatillos, chopped
1 (or 2 or 3) Jalapeno, finely diced (you pick your heat)
handful cilantro, coarsely chopped
juice of 1/2 a lime
Cook onion and garlic until translucent. Add tomatillos and Jalapeno. Simmer for 20 minutes stirring occasionally and mashing after the first 10 minutes. Add cilantro and lime when ready to serve. NOTE: Can be served chunky or pureed slightly.
1 comment:
can I get some to go, maybe with a side of the huevos rancheros. Fine you can ake me the everyday chocolate cake too, I am so willing and giving to take on the challenge. :)
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