Blessed are those whose strength is in you, who have set their hearts on pilgrimage . . . They go from strength to strength, till each appears before God in Zion.
~Psalm 84:5

Wednesday, September 29, 2010

As good as Ninfas!

It's been months, if not years, since I posted any recipes or cooking experiments over here.  So, for your eating pleasure here's a recent adventure in cooking!

Last year I saw an episode of Rachael Ray during which she cooked Cuban-style beef tacos with green salsa.  She mentioned eating Ninfa's green salsa during a summer trip to Texas and she asked what all they put in their salsa and recreated it.  Well, this is my recreation of Rachael Ray's recreation of Ninfa's green salsa, or salsa verde if we're gonna be authentic.

I bought these tomatillos from the local $0.99 Only store.  It contains 1 1/2 lbs and I used roughly half the package.  So in the recipe below I put 1/2 lb of tomatillos but go ahead and use two or three more if you're not convinced that's enough.

Here's a close up of my sizzling veggies.  I put them all in there whole.  You can see some of the smaller tomatillos on the top left of the photo are starting to soften and brown.  You don't want to burn them, but it's okay if they get a little brown.  I coarsely chop the onion and place the whole wedge in there; it will break up as it cooks.

The finished product!
Salsa Verde
1/2 lb tomatillos, husks removed and rinsed
1-2 fresh OR canned jalapenos, stemmed; (optional: remove the seeds if you're worried about heat)
1/2 large yellow onion, quartered
3-4 cloves of garlic
2 T olive oil
Juice from 1 lime
1 ripe avocado, pitted
1 tsp cumin
2 small handfuls fresh cilantro (that's coriander, for you gringos!)
salt to taste (I use about 1 tsp)
Dash of chili powder & paprika optional

Heat the olive oil in a heavy skillet over medium heat.  Add the onions, tomatillos, jalapenos (only if using fresh) and garlic WHOLE (all of these first 4 ingredients).  Cook, turning so that all sides are cooked through and start to brown.  The tomatillos will be soft and start to release their juices, the onions will be translucent, the jalapenos will soften and the skin will brown, and the garlic will soften.  (If you're worried some of the veggies will get overdone then go ahead and remove with a slotted spoon and place in blender.)
Once all veggies are finished add contents to a blender or food processor.  Add the remaining ingredients (this is where you add the jalepenos if using canned).
Blend until creamy and serve with tortilla chips or on tacos, taco salad, steak, chicken, etc.

 Hope y'all enjoy!

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