Salsa Verde 1.0

Did I mention that there was a big sale on lime at Western Beef last week? Oh, I probably did. Well, while I was there I also picked up a bunch of tomatillos. These are the green Mexican tomato cousins that form the base of a salsa verde. Unlike tomato based salsas, these tomatillos need to be cooked before becoming salsa.  To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Here’s what you’ll need:

  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 tablespoon sea salt
  • 2 Jalapeño peppers chopped

Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Place tomatillos, lime juice, onions, cilantro, chili peppers, salt in a food processor if you have one, I use a basic blender, and pulse until all ingredients are finely chopped and mixed. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

tomatillo salsa verde

Smokey Clam Dip with Giants Chips

Chips and dip… you have to have chips and dip on the table. Around here I’ve been making a creamy clam dip that puts just the right amount of smokey goodness into the traditional tangy clam dip.

Here’s what you’ll need:

  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • two 6 1/2-ounce cans minced clams, drained, reserving 3 tablespoons liquid
  • 1/3 cup finely chopped red bell pepper
  • 1 shallot, minced
  • 1 tablespoons paprika
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon cayenne

In a bowl whisk together cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste.  Nice, simple, straight forward… and you could top this with snipped scallion greens and bacon-bits… As you all may know, I like to make my own bacon bits with a rasher or two of thick cut bacon from Western Beef.

Everything’s better with bacon.

Serve this with toasted pita wedges, what we call Giant’s chips around game-day.