Nachos

Whether nothing more than beans, cheese and fresh salsa or loaded up with lots of other toppings, nachos are fun, quick and versatile. When we have them for dinner we often manage to eat more of them than we think possible! [caption id="attachment_19080" align="aligncenter" width="660"] This version included ground beef that had been seasoned with lots of chili powder and cooked with finely chopped onion, chard stems and some chard leaves. It was fantastic![/caption] If you don't have chips on hand but have corn tortillas you can cut them into wedges, fry them in oil until crisp and use them here. They'll be thicker/sturdier than typical chips and very good.   Quantities are intended as guidelines and adjust to suit your taste/needs.... Read more »

Roasted Pepper and Tomatillo Salsa

In late summer, early fall when peppers of all kinds are abundant I make a sauce like this when I have a few minutes to spare. I usually don't have a specific plan for using it but it never lasts long. It makes a great (fairly spicy) dip but also a wonderful base for a salad dressing or topping for roasted vegetables or meats or is delicious stirred into eggs or beans or even spread on a sandwich.   This is quite similar to this tomatillo-based salsa, however the high percentage of Anaheim (Poblano would work too) peppers here gives it a richer flavor.  You can vary the ratio of peppers to tomatillos to suite your taste and/or what you have on hand. It's a very flexible sauce that is a good template for most any pepper, sweet or hot.... Read more »

Layered Enchiladas with Salsa Verde

  This is a perfect way to use half a batch of the wonderful Roasted Tomatillo Salsa Verde or store bought salsa verde. The spice level of the sauce varies considerably to taste it and if it's very mild you can add some hot pepper to the bean and sweet pepper component.   If you have already cooked or canned beans, this comes together quite quickly and is deeply flavorful. Substitute other beans, different kinds of peppers (or skip the peppers), etc. ... Read more »

Raw Tomatilla Salsa Verde I & II

[caption id="attachment_6164" align="alignleft" width="631"] The simple version, sans avocado.[/caption] This is so quick and delicious. The plain version is just tomatillos, onions, garlic, Serrano chilies and cilantro. The second version includes an avocado, blended in for a creamy, deluxe version.... Read more »

Chicken or Pork Chile Verde with Potatoes

This takes some time but is well worth it. If you have a slow cooker you can adapt the recipe for it. It makes a good amount and the leftovers are even better. It's delicious with either pork or chicken (pictured above).  ... Read more »

Green Chilaquiles with Chicken and Potatoes

--adapted from Martha Rose Shulman   This version of chilaquiles does not have eggs but don't let that put you off. The savory green salsa creates the foundation for the this delicious, savory dish. You can use any leftover cooked chicken for this dish as well or skip the chicken entirely and use a few more potatoes or add summer squash or sweet peppers or corn instead.... Read more »

Tomatillo Salsa Verde

  --adapted from my friend Jody Berry   Feel free to halve the recipe or change the ratios a bit--the above photos reflect half of the below recipe.   It's perfect in fish tacos or as an enchilada sauce or just with chips or with beans.... Read more »

About: Tomatillos

When tomatillo season comes around in late summer and I make a batch or two of salsa verde with them I spend a week putting the salsa on everything--eggs, slow-cooked pork shoulder, tacos, a sandwich with some queso fresco and sliced tomatoes, . . . .   Tomatillos originated in Mexico and are a member of the nightshade family. They are either green or green with a purple cheek. They take particularly well to roasting but can be steamed or fried as well. Their fresh citrusy flavor enhances and balances many richer dishes.... Read more »