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Raw or Roasted Salsa Verde
Raw or Roasted Salsa Verde
INGREDIENTS
Scant 1/4 cup finely chopped onion and Salt
DIRECTIONS
For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
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Shredded Chicken and Tomatillo Tacos with Queso Fresco
Shredded Chicken and Tomatillo TAcos with Queso Fresco
INGREDIENTS
DIRECTIONS
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
Avocado Salsa:
Carefully combine avocados, tomatillos, lime juice, oil, honey, salt and pepper to taste in a medium bowl. Mix in the green onions and cilantro. May be made up to 30 minutes in advance and refrigerated.
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Tuscan Green Bean and Eggplant Salad
Tuscan Green Bean and Eggplant Salad
INGREDIENTS
1/2 cup mint leaf
DIRECTIONS
Preheat an outdoor grill.
Combine the garlic, lemon juice, 1/2 cup of the olive oil, salt and pepper in a salad bowl. Set aside.
With a vegetable peeler, strip the eggplant skin lengthwise and cut it into 1/2-inch thick rounds.
Grill the slices, brushing them occasionally with the remaining olive oil. Do not let the slices get mushy; they should remain al dente.
Cut them into 1/2-inch strips and add them with the green beans to the bowl with the marinade. Toss gently. Add the mint leaves. Allow to sit at room temperature for several hours before serving. Accompany with Tuscan Bread.
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