SALSA

Hubby did have a good time with the salsa making. He made three different kinds. Two were keepers. The favorite was the tomatillo salsa. This recipe was taken from a food network show. The photo to the right on the bottom is the tomatillo's, arbol dried peppers, onions and garlic frying in a pan till caramelized. The skin of the onion is left on the wedges as well as the skin of the garlic clove. The tomatillo's paper like peel is removed and the tomatillo is rinsed well under the water as they are a little sticky. The above mentioned is all put in a skillet with a little olive and cooked about twenty minutes or so until the tomatillo's are soft and slightly caramelized.
When the veggies have cooled remove the skins from the onions and garlic and then put all in a blender with a handful of chopped cilantro and the juice of a half lime and salt and pepper. Blend well and you have the salsa shown in the blue dish. It is a pretty yellow green color and taste amazing. We had it on our scrambled eggs this morning.

Ingredients:
Four tomatillo's
1/2 onion cut into two wedges(these may separate when cooked, does not matter)
3 arbol dried peppers (these are available at the grocery store in the ethnic section)
1 large clove garlic
olive oil for frying
cilantro
juice of lime
salt and pepper

The second salsa is a smokey roasted salsa. Myself I do not care for the smokey salsa's. In a dry skillet you char the tomatoes and onions and the cloves of garlic. You keep turning the tomatoes with tongs to get them blistered on all sides. Remove from pan when charred and let rest until cooled. Then cut the tomatoes cross wise and remove the seeds. In a blender add the charred vegetables and combine with canned chipotle chili peppers in adobo sauce, fresh lime juice, fresh cilantro leaves and the oil. Whirl to desired consistency(either chunky or smooth). Cover and keep in fridge for up to three days. Makes 3 cups.

Ingredients:
3 cloves of garlic peeled
one medium onion quartered
3 large tomatoes
1 canned chipotle chili in adobo sauce
1/4 cup fresh lime juice
2 tablespoons salad oil(canola)
1/4 cup cilantro leaves

The third salsa hit the garbage disposal and disappeared from sight. It was horrid. It looked very interesting but we were sorely disappointed as it tasted very bitter and bland. Should I say I spit it out? Well you get the picture.

We had fun. I sat at the nook table and watched hubby for a couple hours doing his thing in the kitchen. He was sipping wine and having a enjoyable time. Later we worked together to clean up the mess.
Tonight we are having bean and veggie tostada's and I know I am topping mine with the tomatilla salsa............now that is some good stuff!

Must walk in the rain today, so best grab the umbrella and get to it.