Spicy Salsa Verde

salsa-in-chili-serving-dish

This is an excellent spicy salsa to dip your chips in. You can mix it into a couple of smashed avocados for an tasty guacamole.

I doubled this salsa and added broth to it to make enchiladas verdes

Ingredients: Makes about a pint of salsa

ingredients

5 large tomatillos (about ½ pound), husks removed

½  small white onion, peeled

2 large garlic cloves, peeled

1 poblano chili

1 jalapeño pepper and 2 Serrano chili peppers (This will make a spicy sauce. Use less chilies if you want a milder sauce)

3/4 tea. salt (to taste)

juice of one lime

1/2 cup cilantro leaves, plus a few for garnish.

3 Tb pepitas (green pumpkin seeds)

1/4 tea. dried oregano

Preheat oven to 425’ Spray a baking pan with non-stick olive oil spray. Place tomatillos, chilies, garlic, and onion on baking pan.

Bake for 10 minutes, remove garlic and tomatillos, and flip other vegetables. Bake 10 minutes more, until chilies are charred and soft and onions begin to brown. Remove from oven and let cool in a bowl or container. You can do this part a day ahead and pop the container in the fridge.

https://rozmena.files.wordpress.com/2010/08/roasted-vegetables.jpg?w=530

Toast pepitas on a comal or heavy frying pan over medium heat until they begin to pop. Let them cool, then grind them in a clean coffee grinder or spice grinder. If you don’t have a grinder, you can run them in a food processor.

Remove stems and seed pod from chilies. Keep some seeds for extra spiciness

Remove stems from tomatillos over storage container or blender container since they will make a mess. Add roasted vegetables and liquid from them, ground pepitas, lime juice, oregano, cilantro, and salt. Blend until smooth.

 

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Chili-Cheese-Bacon Cornbread

piece of cornbread

This rich, moist cornbread is flavorful with charred poblano chili, sharp cheddar cheese and bacon grease. The guilty pleasure of bacon grease is balanced by the healthy addition of olive oil! Sweetened with applesauce. Bake in the cast iron skillet used for frying the bacon.

baked pan of cornbread

Ingredients:

chili cheese
1 cup 1% milk
1 tsp apple cider vinegar
1 large poblano chili
1 cup grated sharp cheddar cheese
½ cup flour
3/4 tsp salt
2 tsp baking powder
½ tsp baking soda
¼ tsp paprika
1 cup cornmeal
½ cup unsweetened applesauce (I buy the little plastic containers.)
2 Tb bacon grease, melted but not hot, made from 3 slices bacon.
2 Tb olive oil
2 eggs

Directions:
Preheat oven to 425◦ and place rack in middle position.
Add vinegar to milk and let it curdle while you mix the other ingredients.

sweating poblano chili

Place poblano chili on comal or heavy frying pan over high heat, turning so that it burns in places. Place in a small covered pot to sweat.

While chili is sweating, grate 1 cup of sharp cheddar cheese and set aside.

bacon frying

Fry 3 pieces of bacon in a cast-iron skillet. Eat the bacon or add it to frijoles pintos, but save the grease. It should yield 2 Tb of bacon grease. Add the olive oil to the pan, and then scrape the browned bits off the bottom of the skillet. Cool while preparing the other ingredients.

Sift white flour with baking powder, salt, paprika, and baking soda into a medium bowl. Stir in cornmeal until well combined.

miniced poblano chili

Remove poblano chili from pot and scrape off the blackened skin. (Don’t rinse it, since you’ll be rinsing away some of charred flavor.) Mince the chili. Include the seeds if you like more heat.

Whisk eggs with milk in a separate bowl, then whisk in applesauce and bacon-oil mixture, including the browned bits of bacon.
Stir in minced poblano chili and ¾ cup cheese.
Pour dry ingredients into wet ingredients. Slowly mix and fold with a large spoon, only until batter is combined.

sprinkle cheese on top

Pour batter into the skillet that you fried the bacon in. Sprinkle remaining ¼ cup cheese on top.
Bake for 20 minutes. Cool on a wire rack.

cornbread and frijoles

Excellent served with frijoles pintos.