Tag Archives: salsa verde

Easy Bean Salsa

I was craving bean dip but didn’t want something too thick or chunky, so I made some slightly runny bean dip.

 

I gathered the following ingredients and mixed them in a food processor:

1 small tomato, diced
2 cloves garlic
1/2 onion, diced
1 can black beans, drained

I topped it with some diced onion, cilantro, and salsa verde and noshed on it with some tortilla chips.

Easy and delicious! –Melissa

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Southwest Pumpkin Chili and Corn Soup‏

A good friend found a huge pumpkin growing in her backyard and when she eventually harvested it she found herself with more pumpkin puree than she knew what to do with. This is where I come in as the lucky recipient of 16 ounces of pumpkin puree. It was really sweet and mellow so I decided to make a Southwest pumpkin chili and corn soup. You’ll need the following:
1 lb. of pumpkin puree
1/4 cup of salsa verde or juice from 1 lime if you’re short on time
1 generous pinch of chili powder
1 pinch of paprika
flaked red pepper and garlic salt to taste
1/2 cup of frozen corn
1/4 cup of cilantro leaves

I melted the frozen puree over medium-high heat in a sauce pan adding the dry spices. When the puree was melted and everything was getting steamy I adjusted the seasonings and added the corn and cilantro leaves. I stirred it in and reduced the heat to low until I was ready to serve.

The tartness of the lime will accentuate the sweet corn and mellow pumpkin. Cilantro will make the whole thing fragrant and beautiful.

I garnished mine with some paprika. Sprinkling some tortilla chips over the top might add to the texture but it’s awesome as is!

This is Christie, signing off.

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Salsa Verde!

I know a lot of us have probably seen these in a local grocery store or farmer’s market and didn’t know what to do with them. This is a refreshing traditional preparation that’s quick and easy for company or just to enjoy yourself.

Friends, meet tomatillo! I love making salsa verde with these babies so here we go. You’ll need the following:

juice from 1 lime

1 generous pinch of vegan sugar

1 pinch of salt

1 jalapeño

1/4 cup cilantro, stems and/or leaves

5-6 lemon or lime sized tomatillo, husks removed

I hate wasting things so I usually save the stems from my cilantro when I use the leaves for a garnish. This dip gets blended up anyways so nobody will know but you that you. Fun fact: cilantro stems keep their unique flavor and aroma when frozen.

I spray a baking sheet with olive oil and bake them at 355F/180C on the top rack next to the broiler burner so that they blacken, usually for between 5 and 10 minutes. I’ve definitely taken a few tomatillos out of the oven to discover one was on fire. Don’t worry (put the fire out first, okay?) just blend them as usual after picking off any parts that are papery from being burned.

Then I throw all the ingredients into a blender and blend until everything is uniformly chunky or smooth, depending on your preference. This salsa is awesome on corn chips, tacos, burritos, whatever you want that needs a tart, spicy kick

This is a quick easy recipe that’s sure to please. We hope you get to try it!

This is Christie and Brent, signing off!

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