Some sort of New Home Nesting has been going on around here lately. I am, at heart, a homebody, and it is important to me that my home be comfortable, beautiful, and full of good things to eat, read, knit, and do. Slowly but surely over these past few weeks I have been making progress toward these goals. Autumn is a natural time to think about stocking up for winter, and I have been doing that in the kitchen (and in yarn acquisition).
Smitten Kitchen is always an inspirational place for me to go when I want ideas for something new to make. Lately I have been spending a lot of time over there and made 4 recipes in the last week alone. It seems I only got pictures of the Sour Cream Cheddar Biscuits, which were tangy and crisp. I doubled the recipe and froze the second half of the biscuits unbaked for future use on a lazy cooking day.
I also made my own versions of this soup (white beans, no potatoes) and chili (ground turkey & diced green chiles instead of bell peppers) based on what I had on hand. Both turned out to be exceptionally tasty and I will definitely make them a part of my cold-weather repertoire. I’m so excited that it’s soup season again! Come January I may not be as enthusiastic, but for a while I will be enamored with the idea of a one-pot meal.
At the farmer’s market last weekend some fresh tomatillos caught my eye. I love a good salsa verde but had never tried my hand at making it myself. A couple of pounds of these green beauties came home with me, and after comparing a few recipes online I came up with my own recipe. Looks like I change recipes around as often as I modify knitting patterns…
Sonia’s Salsa Verde
- 1 1/2 pounds fresh tomatillos
- 2 jalapeno peppers or other green chile, halved lengthwise with seeds removed
- 3 garlic cloves unpeeled
- 1 medium onion, coarsely chopped
- 2 Tablespoons fresh cilantro
- 1/4 cup fresh lime juice
- salt to taste
- pinch of red pepper flakes optional
Peel the papery skins from the tomatillos and rinse until the flesh is no longer sticky. Place them on a baking sheet along with the peppers and garlic and roast under the broiler about 5 minutes. Turn and continue roasting another 2-3 minutes or until tender.
Remove garlic from skins and peel away any blackened skin from the peppers. Add the garlic, peppers, tomatillos, onion, cilantro, and lime juice to a blender or food processor and mix until all ingredients are finely chopped. Add salt and red pepper flakes to taste, giving the whole thing a final blitz. Refrigerate for up to a week.
We had our salsa on top of enchiladas the first day, and later with chips. Delicious either way! I think it got a little spicier as it sat overnight, which was a pleasant surprise.
I’m starting to think about squash and pumpkins, dreaming of more delicious soups, stews, and baked goods. What are some of your go-to recipes for fall?