top 12 recipes of 2012
happy thanksgiving!
roasted spaghetti squash with sausage
butternut squash with pecans and blue cheese
seeded maple granola
houston-style green salsa
We’ve been on a green salsa kick recently. Cooking still doesn’t sound that fun so instead we’ve been coming home, cracking a beer, and eating way too many chips with this salsa. It’s rillyrilly good.
It’s up to you, of course, to make it as spicy as you like. Our first batch was good but thicker than we wanted and nowhere near hot enough. The second batch (and I should note, this is most definitely a Dan-led initiative) is the recipe you see below. We used two hot peppers and left the seeds in – actually we just lopped off the stems and threw them into the blender whole – plus we added a pinch of cayenne pepper.
The avocado and sour cream do an amazing job of bringing some creamy balance to the heat of the peppers but it’s certainly got a kick so cold beers are advised :)
Houston-Style Green Salsa
adapted from The Homesick Texan Cookbook
Ingredients
- 1 lb fresh tomatillos
- 1 large avocado
- 4 cloves garlic
- 1 small onion, roughly chopped
- 1-2 serrano peppers, seeds removed (or left in!)
- Pinch of cayenne pepper
- Juice of 1 lime
- 1/4 cup cilantro
- Salt, to taste
- 2 tbsp sour cream
Directions
- Remove the husks from the tomatillos and drop them whole into a pot of boiling water for 5 minutes to soften them. Using a slotted spoon or tongs, transfer them from the pot to the blender.
- Remove the pit and scoop out the avocado flesh. Add it to the blender along with the garlic, onion, peppers, lime juice, and sour cream.
- Blend until you reach desired consistency.
- Add cilantro, cayenne, and a large pinch of salt, pulsing once or twice to combine.
- Leftovers will keep several days in the fridge. Yields 2 cups.
Category: food and culture, food experience, recipe | Tags: appetizer, gluten-free, mexican, recipes, summer, tex-mex, vegetarian 5 comments »
August 8th, 2012 at 1:34 pm
Hooray for salsa verde! I usually make a super simple version with tomatillos, peppers, and lime–but I love the idea of mixing it up with avocado and sour cream. :)
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August 8th, 2012 at 10:46 pm
Yum! I also usually make the simpler version Eileen recommended, but I’m very excited to try this creamy one — perfect for all this hot weather!
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August 9th, 2012 at 5:59 pm
OOOH! This sounds amazing!! I need an avacado and some tomatillos — look out Farmer’s Market, here I come!
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August 13th, 2012 at 10:54 am
Tomatillos and avocados are made for each other, a perfect match! I am always searching for special salsa recipes and your is enticing! A scrumptious post!
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September 12th, 2012 at 2:43 pm
Hi! I’m also in the Waxwing CSA and I made this last night after Anna and Pete raved about this recipe for the last few weeks. It was delicious! I made some changes – used leeks instead of onions, Greek yogurt instead of sour cream, and blackened/charred the tomatillos, leeks, peppers. Thanks for sharing this yummy recipe :)
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