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Fire Roasted Tomatillo Guacamole
Months and months ago when I was doing a little research on tomatillos for my Salsa Verde recipe, I ‘bookmarked’ a recipe for Fire Roasted Tomatillo Guacamole. Which translated means I wrote it on a piece of scrap paper and shoved it in my folder of recipes that I plan to make some day. Today’s the day for this crazy good recipe I found on Gilt Taste.
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Pozole Verde
Pozole Verde. Pork & Hominy Stew with Fire Roasted Tomatillos & Peppers. Punchy. Earthy. Unctuous. Bright Flavors. Oh how we love you Pozole.
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Flame Roasted Poblano, Cilantro & Lime Dressing
Fire Roasted Poblano, Cilantro & Lime Dressing is my new favorite. Slightly smoky bright flavors, balanced by toasted cumin, cilantro and fresh lime juice. I wanted each component to hold it’s flavor identity, so I’ve left it slightly chunky. Turns out this dressing doubles as a kickin’ salsa :) and soon to be used as a marinade.
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Chicken Enchiladas with Tomatillo Sauce {Enchiladas Verdes}
Found a fantastic and super easy recipe for tomatillo sauce which fit right into my plan. I’ve been wanting to make ‘Red’ Enchilada Sauce which we LOVE…but with an abundance of tomatillos in my fridge…green was the more practical approach. So Chicken Enchiladas with Tomatillo Sauce it is.
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Green Bloody Mary
The Bloody Mary has come a long way baby from tomato juice & vodka. The myriad of spices and seasonings and sauces that can transform this drink is endless. If I only owned a juicer….just think how cool and colorful Mary could become (hint hint). Today we’ll stick with our every day humble blender and create a fresh crisp Green Bloody Mary.
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Salsa Verde
The star ingredient in Salsa Verde is the tomatillo. Similar in appearance to a small green tomato (once their paper-like husk is removed), however with a quite different flavor. The tomatillo has a mild, almost citrus like flavor. They are great to cook with since they don’t need to be peeled or seeded. Salsa Verde is as prominent in Mexican cooking as tomato sauce is to Italian cuisine.
