Salsa de Tomate Verde Asado
Time was when I’d come home at the end of the work week and just pull out a frozen pizza or microwave dinner and plop down in front of the TV.
Not anymore. Even when I don’t much feel like cooking or fiddling around with the camera or the blog (i.e., tonight), a simple, comforting meal is within reach because I only keep fresh, whole foods on hand. The TV? Gave it away years ago.
Roasted Tomatillo Salsa..
Salsa de Tomate Verde Asado
Husk, rinse and halve fresh tomatillos. Place cut side down in a heavy skillet along with a few cloves of garlic, a jalapeño and a poblano chile. Brown well on both sides.
Seal the peppers inside a paper bag and allow the steam 15 minutes. Peel away most of the skin (leaving a few charred bits), split and remove stems and seeds.
Transfer peppers to the bowl of a food processor along with tomatillos, garlic and a handful of cilantro. Moisten with 1/4 cup or so of filtered water and pulse into a coarse puree.
Stir minced onion into the salsa and season to taste with sea salt and a squeeze of fresh lime juice.
Leftover salsa will keep 2-3 days in the fridge.
Bacon & Eggs
Fry uncured streaky bacon or pork belly with yellow onions until the onions are brown and the bacon is crisp.
Pour off all but a teaspoon of fat, then crack eggs directly into the pan and allow to set for just a moment.
Spoon roasted tomatillo salsa over the eggs and toss in some chopped cilantro. Stir and scramble to your preferred degree of doneness and serve with frijoles and fresh tortillas.
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- Huevos con Tocino y Salsa Verde
This post is part of Food Renegade’s Fight Back Fridays
