There’s much more choice in everyday chow now. Fresh and readily-available ingredients give us variety beyond lasagna, chow mein and tacos. Share your favorite recipe with regional or international influence below. Note the culture or country of origin if that applies. And please include your name and the name of your farm and/or city. YVH friends live and travel far and wide. We’d like all cuisines to be represented! And you don’t have to be a member to contribute.
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FRESH SALSA VERDE — This isn’t an entrée but it will improve any Mexican dish you put it on!
1 1/2 lb. tomatillos
1 T. fresh lime juice
1/2 c. finely chopped onion
1/2 c. cilantro leaves
2 jalapeno peppers, stemmed, seeded and chopped
1/4 t. sugar
Salt and pepper
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a a broiler for about 5-7 minutes to lightly blacken the skin.
Place roasted tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped. Season, to taste, with salt and pepper. Refrigerate until ready to use.
Evie Good
Stone’s Throw, State Road, NC