Salsa Verde

1 quart tomatillos

1/2 cup chopped white onion

2 cloves of garlic

1/2 cup cilantro leaves

1 Tablespoon fresh lime juice

2 jalapenos or serrano peppers

salt to taste

Take off tomatillo husks and rince well. Place in a saucepan and cover with water. Bring to a boil and simmer for 5 minutes.  Remove tomatillos with a slotted spoon.
Stem, deseed and dice the hot peppers.
Place the tomatillo, lime juice, onions, garlic, cilantro and peppers in a blender or food processor and pulse until the ingredients are finely chopped. Let cool and enjoy!

Helpful tips! Salsa verde goes great with any mexican dish, as a dip or marinade! Serve it cold or room temp. It will keep for about a week in the fridge.¬†You can use gloves to cut hot peppers so you don’t get the oils on your hands. If you do get the oil on your hands wash your hands with olive oil before lathering with soap to get the pepper oils out of your skin.
Other recipe ideas for using tomatillos: Sliced on sandwiches, in chicken salads, chopped in with a guacamole, and cooked in a pork stew.

 

Southern Style Green Beans and Potatoes

2 teaspoon olive oil

1 medium onion halved and thinly sliced

2 garlic cloves sliced

1/4 teaspoon crushed red pepper

3 cups chicken or vegetable stock

3/4/ teaspoon salt

1 quart green or yellow beans

1 quart potatoes

Heat oil in a medium saucepan over medium-high. Add sliced onion and cook, stirring occasionally for about 2 minutes. Add garlic and red pepper stirring often for another 3 minutes.
Add stock, salt and potatoes and bring to a boil. Then reduce heat to a steady simmer for about 10 minutes, or until the potatoes are tender enough for a fork.
Add green beans and cover for 6 minutes at a simmer. Use a slotted spoon to transfer potatoes and beans into a serving dish. Bring the liquid in the pan to a boil to cook until the liquid reduces to about 1 cup, for about 6 minutes. Then spoon the rest of the liquid over the vegetables. Serve hot.