Bring a taste of the taqueria home with our recipe for salsa verde, a tangy tomatillo-based dip that's a perfect pairing for everything from chips to tacos and burritos. Little more separates you from this smoky-spicy Mexican-fare favorite than a minimum of prep work and a blitz in the food processor, so what are you waiting for? Watch the video and get the easy recipe.
The fruit, which dates back to at least 800 B.C., was domesticated by the Aztecs, and has since become a staple of Latin American cooking. Tomatillos — which are widely available in the US today — are in season from May to November, peaking in August, which leaves us with ample time to take advantage of their bounty. Tomatillos grow inside a paper-like husk that is inedible. Although these little green bundles of love appear a little tricky to work with, they're surprisingly simple to prepare and even easier to enjoy. Learn how to do so when you read on.
Muenster is an American creation related to France's Munster cheese. It has a smooth texture, yellow interior, and orange rind. Muenster is incredibly mild in flavor with a taste somewhere between American cheese and Jack cheese. The cow's milk cheese is semisoft and great for melting. It's ideal on a grilled cheese sandwich, or in my case, a pork chipotle cheeseburger. To check out the recipe, which is perfect for this weekend's kickoff to Summer, read more
If you're a lover of green salsa, then you should get to know tomatillos. A key ingredient in Latin-American cooking, the tomate verde as it's called in Spanish, or "green tomato," is related to tomatoes but has a drastically different flavor.
Tomatillos have a papery, outer husk, a firm, green exterior, and white flesh. They range in size from an inch to two inches in diameter. When overripe, they develop a yellow hue and should not be consumed. When eaten raw, tomatillos add a zippy, refreshing flavor. They can also benefit from blanching, fire-roasting, and other forms of cooking, which soften their consistency while enhancing their flavor.
Because of their tart quality, tomatillos make a great addition to salsa verde, tortilla soup, guacamole, pork posole, or mole sauce. Have you ever cooked with tomatillos? What are your favorite ways to prepare them?
Over the weekend the weather in San Francisco was exceptionally nice; it was the perfect time to enjoy a delicious homemade Mexican meal with icy cold beers and a few wonderful friends. I had a couple days to plan, so I opted to make a slow-cooked chile verde, which combines the complex flavors of melt-in-your-mouth pork, sauteed onions, tangy tomatillos, and a variety of roasted chiles. Prepping all of the ingredients takes a couple of hours, but the work and patience required to make this dish are worth it. I served the moist scrumptious chile verde on corn tortillas with cilantro, sour cream, and fresh lime. To get started on this distinctive Mexican dish, read more
- Legendary Queen's grocer Fortnum & Mason is now available on this side of the pond.
- Legendary Queen's grocer Fortnum & Mason is now available on this side of the pond. — Serious Eats
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- Why foodies should care about the election. — The Epi-Log
- How to patch up that hole or tear in your homemade pie crust. — Baking Bites
- What to look out for when selecting brown mushrooms. — Chow
- Will eating your favorite cheese help prevent cavities? — FitSugar
- Whip up a batch of tomatillo salsa in no time at all. — Cookthink
- This Halloween, treat yourself to grown-up versions of your favorite childhood candies. — Bon Appétit