It’s snowing! And, as a tribute, I made some Salsa Verde. I know. You’re wondering how I made that leap. Well, I had three green tomatoes (like for Fried Green Tomatoes) that I needed to use, along with three large jalapenos that I also needed to use. Normally I would use some tomatillos. But that isn’t what I had on hand. I decided to roast all of the veggies in the oven rather than just chopping them up right out of the refrigerator. NOW do you get the relationship between snow and Salsa Verde? Come on. Think . . . The OVEN! Although I have to say that my new oven is so super cool on the outside that I can’t use it for an additional heater any longer. Wow! I didn’t know an oven wasn’t suppose to heat the house. (Ugh, double negative. Oh well.) I mean, there have been many hot summers that the oven was completely off limits. But this new one. . . you can walk past and not feel any heat. It’s amazing. So, now that I have explained the snow/salsa correlation to your full understanding (crystal, right?) I’m going to share the recipe. By the way, I believe this may be the very best “green” salsa ever. Just sayin’. Salsa Verde 3 medium Green Tomatoes 3 large Jalapenos 1 medium Onion 1 large Elephant Garlic Clove 2 Tbsp. Extra Virgin Olive Oil 1/4 cup chopped roasted Green Chiles (or a can of hot green chile if fresh is not available to you) Juice of one big juicy Lime A pinch of Cumin Kosher Salt, to taste Preheat oven to 400 degrees. Slice tomatoes into about 3 or 4 pieces each. Slice jalapenos in half lengthwise and remove the seeds and the “picante”, which is the membrane around the seeds. Now, if you like your salsa hot, leave the seed and picante right where it is. The seeds and the picante is where most of the heat of a jalapeno resides. Cut the garlic into 4 or 5 pieces and the smash it slightly with the flat edge of your knife to release the heart healthy benefits of the garlic, just in case what they say about it having heart healthy benefits is true. Be sure you let it sit for about 15 minutes before you use it or cook with it to get the […]
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