Over several years, I've experimented with a number of variations on Salsa Verde. This one is my all-time favorite. It even garnered a mention in my book, Thrill Ride, and is named after one of the characters, Cassie, who has a passion for cooking. Hope you love it as much as I do. Roasted ...[ get the full recipe ]
This recipe makes about 5 1/2 cups of salsa. You can easily halve the recipe, if desired, but I like to make the full batch and freeze leftover salsa for later. You can also make a creamy version of this recipe by adding avocado. Use 2 1/2 cups of this salsa and then skip ...[ get the full recipe ]
This recipe makes about 2 1/2 to 3 cups of salsa. Ingredients 12 tomatillos 1 sweet onion 2 ripe avocados 1-2 jalapenos 1/4 a lime 1/4 bunch fresh cilantro Instructions Remove the husks and wash the tomatillos Quarter and peel the onion Place the tomatillos, onions, and jalapenos on a large baking sheet Place the baking sheet 4-5 ...[ get the full recipe ]
With vegetarian houseguests arriving, I wanted a new idea for a side dish that would go well with the stuffed anaheim chiles that I was preparing for dinner. I came across a recipe, along with an enticing picture, for corn cakes with a tangy, roasted vegetable salsa. As it turned out, I was not ...[ get the full recipe ]
