I have never measured anything to make this recipe before – so take my quantities with a grain of salt! – Shanti
Tomatillos (about a pound)
Garlic (3-4 cloves)
Hot peppers such as serrano, jalapeno, etc (1 to 5 peppers depending on how hot you like it)
Cilantro (1/2 bunch)
Salt (no idea – maybe 1/2 teaspoon, just add to taste)
Remove the husk from the tomatillos and rinse in cold water. Remove the stems and seeds from the peppers. You can make this salsa by either boiling the tomatillos and chiles for just a few minutes until soft, or by roasting them both in the oven or on the grill until the tomatillos are soft and the chiles are blistered. Both methods make a great salsa – each one has a unique flavor. Take your tomatillos and chiles after you boil or roast them, put them in the blender with some garlic and salt and puree. Taste and adjust the salt. Transfer to a bowl and add fresh, chopped cilantro.
chiles, garlic, miscellaneous, onions, Recipes By Ingredient, sauces, The Recipes, tomatillos
Squash blossoms are mild tasting, slightly flowery and more versatile and durable then you’d think! Chopped, uncooked they make a wonderful addition to a salad. The flavor blends well and the colorful orange petals sparkle against the salad greens. Try adding whole blooms to a folded taco and chopped blooms to a tostada— lovely, slightly crunchy and delicious.
Chopped flowers go well in omelet’s and stir-frys, lightly fried. Sautéed with chiles and onions they make a nice filling for crepes and tacos.
miscellaneous, Recipes By Ingredient, squash blossoms
from Molly Beverly
Quarter, core and shred cabbage. pack tightly and firmly into sterile jars. Leave
1 inch headspace. Add 2 teaspoons salt and 3 teaspoons vinegar. Cover with
boiling water to 1/2″ of rim. Work out air bubbles. Cap tightly. Shake and place
in a cool dark place on a pad of newspapers. Jars will leak and bubble.
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Serves 6
2 cups chopped watermelon (seeds removed)
3/4 cup chopped Walla Walla Sweet Onion
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies
1/4 cup chopped fresh cilantro
1 tablespoon brown sugar
1/2 teaspoon salt
Stir together all ingredients in bowl, Refrigerate, covered, at least 1 hour to blend
flavors. Stir before serving.
chiles, cilantro, dips, miscellaneous, onions, Recipes By Ingredient, The Recipes, watermelon
(from Virginia Legg)
You can make your garlic last throughout the winter by making it into garlic powder or granules.
- Peel garlic and slice into thin even slices.
- Place garlic one layer deep on a parchment paper or waxed paper lined cookie sheet.
- Dry garlic in a warm oven (170 -200 degrees) for several hours until garlic slices are crispy and break rather than bend. (If the heat is too high the garlic will get very dark and taste burned.)
- Place dried garlic slices in a blender an blend until desired texture is achieved (powder or granules)
A word of caution: If dried in your oven, your house will smell of garlic for several hours after you are through, but the garlic powder created is well worth the smelly house.
To avoid the garlic house smell, dry your garlic outside in the sun. To dry garlic in the sun place your peeled, sliced garlic on a screen outside in the
direct sun for a couple of days. If you don’t have a small screen to use, try using nylon net or other very thin fabric stretched over a large baking pan and secured with a string, wire, tape, or rubber bands. Cover the drying garlic with nylon net or other thin fabric.
garlic, miscellaneous