Category: Snacks

Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.

Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.

Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.

The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).

Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.

Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.

Heat a glug of oil in a medium sized sauce pan over medium heat. Sauté the onion and garlic for a few minutes.

Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. And feel free to use powdered spices if you don’t have seeds or peppercorns on hand.

Add the jalapenos and carrots. Briefly sauté and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.

Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won’t have full flavor until they rest overnight in the brine.

Let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.

In a medium saucepan over medium-low heat, add grated Asadero Mexican Cheese or Queso Quesadilla cheese.

Stir in ¾ cup milk. Whisk until cheese sauce is melted and smooth.
NOTE: sauce may be lumpy until heated and melted. If it does not melt, turn up the heat, whisk, and add a splash of milk until it is smooth.

Stir in chopped green chiles, chopped jalapenos, diced tomatoes, and cilantro.

Pour into serving bowl and serve with tortilla chips or serve over your favorite Mexican dishes.

Heat oil in an 8” skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes.

Transfer to a blender and add vinegar, salt and ½ cup water; blend until very smooth, about 2 minutes. Let cool.

Slice the avocados in half, remove the pit, and scoop into a mixing bowl.

Mash avocado with a fork and make it as chunky or smooth as you’d like.

Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

Serve the guacamole with tortilla chips.

Place beans in a blender and puree until smooth.

In a very hot skillet cook the chorizo until well cooked and browned.

Stir in the beans, and when the beans start releasing steam, add the shredded cheese and the chopped peppers stirring until it starts to melt.

Add butter or lard. At this point reduce heat and keep stirring making sure it doesn’t stick to the bottom. Add a few drops of hot sauce; keep stirring for three more minutes. Serve and enjoy.