29 September 2009

Adventures in the Kitchen: Salsa Verde

Vee's Salsa Verde

So I followed a recipe I found online, but the end product was less than satisfactory. I started adding stuff that I felt it needed, like I always do. What resulted was one of the best things I've ever made IN THE HISTORY OF MY LIFE. I was so impressed with myself. Haha. Anyway. This stuff is the shit. And it goes on everything! Tacos, chicken, fries, crackers, scrambled eggs, baked potatoes...the list goes on. Please make it, and enjoy.


1 Qt water
9 Whole Tomatillos (large, tomato-sized)
10 medium cloves garlic, whole
3 chiles serranos (vary according to preference for spice)
3 Tbsp + 1/2 cup white onion, coarsely chopped
1 1/2 cup cilantro leaves, with a bit of stem
3 Tbsp heavy cream
3 Tbsp chicken bouillon /caldo de pollo powder
juice from 1/2 a lime


Bring water to a boil in a saucepan. Add tomatillos, 4 garlic cloves, chiles and 3 tbsp onion. Cook over medium heat for 20 minutes and remove from heat. Drain and let cool. Meanwhile, puree remaining garlic cloves in a molcajete or food processor, adding salt to taste. Add cilantro, 1/2 cup uncooked onion, and blend. Add tomatillo mixture , cream, bouillon, and lime juice. Blend to desired consistency.

I <3 tomatillos.

02 September 2009

Adventures in the Kitchen: Cilantro Lime Rice

Sticking with my Mexican theme...

Cilantro Lime Rice


2 tablespoons butter
1 1/2 cups rice
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1 large lime (juice and zest)
3 tablespoons chopped cilantro


In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients (except cilantro) and bring to a boil. Reduce heat, cover and cook for 20-25 minutes (add water if necessary). Add cilantro a few minutes before the rice is done. Fluff with fork and serve.

Good in burritos...very Chipotle-eqsue!