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Making a non traditional salsa Verde with heirloom tomatillo and Spanish onion. I finish it with cilantro, I don't like to heat it.
It is now my duty to completely drain you.
That's about the only salsa we make that we do heat.
Agree. I used to do a sweet and chili salsa that I heated, but. Fell out of favour with it and it's no longer in the repertoire. I also make a nice black Bean and smoked corn salsa that I used to make heated, but I've refined it to be made with pre-prepared components and made without heat.
verde is my favourite salsa though. When the cilantro and jalapeño are fresh and bright, I can't eat enough.
It is now my duty to completely drain you.
Originally Posted by CanadianStraps
Salsa verde is my favorite as well.
Read my latest IWL blog entry! An Ode To Rule Breaking
Cold meatloaf sandwich. YUM!
That is one things I never learned how to do from my dad. He made ridiculously good fried chicken (along with gumbo, sauce piquant and étouffée). Sadly I never got him to teach me how, and yesterday was the 3rd anniversary of his passing.
Chris:
My condolences Chris.
Thank you.
When you say "Myy condolences", are you saying that for my Dad's passing, or the fact that I never learned how to cook a good etouffee...?
But seriously, thank you.
Chris:
In that light...both.Thank you.
When you say "Myy condolences", are you saying that for my Dad's passing, or the fact that I never learned how to cook a good etouffee...?
But seriously, thank you.
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