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Salsa Verde
Ingredients:
1½ pounds of tomatillos, husked
1 small onion, peeled
2 cloves garlic
2 serrano peppers
1 jalapeño (optional)
1 small bunch cilantro, rinsed, shaken dry
1 tablespoon dried Mexican oregano
1 teaspoon dried cumin
Sea salt to taste
1 teaspoon sumac (optional)
2 cups warm water
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
Directions:
1. Add tomatillos, onion, garlic, and peppers to blender. Pulse 5-8 times
until chunky to achieve a thicker consistency.
2. Set blender to 10. Blend for 4-5 minutes, adding warm water 1 cup at time,
until completely incorporated.
3. Add sumac, lime juice, olive oil, cumin, and salt and pulse 3 times.
4. Add the fresh and dried herbs and pulse 4-5 times.
5. Refrigerate overnight.
Tip:
Use as a salsa dip or a sauce for roasted fish or chicken.
38
Recipes
Tzatziki Sauce
Ingredients:
16 ounces plain full-fat Greek yogurt
2 English cucumbers, peeled, cut in half, seeds removed
¼ cup extra-virgin olive oil
Juice and zest of 1 fresh lemon
2 tablespoons fresh dill leaves
1 teaspoon dried or fresh mint
3 cloves garlic
1 tablespoon sumac (optional)
Sea salt and freshly ground pepper to taste
Directions:
1. Place cucumbers, garlic, mint, lemon juice, and dill in blender and pulse
3-4 times.
2. Let cucumber mixture sit in blender for 10 minutes to develop flavor.
3. Add yogurt and oil and pulse 6-8 times until sauce is homogenous.
4. Add sea salt, pepper, and sumac and pulse for 5-10 seconds.
5. Serve with lemon zest.
39
Recipes
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