This weekend is a big weekend for Minneapolis. The Superbowl is being hosted here so there’s been a lot of cool happenings downtown. In other news, Jimmy Fallon wants to have dinner at someone’s house to sample a home-cooked Minnesota dinner. Being the native Minnesota […]
Courses: Sauces and Dips
Gimme a huge scoop of this black bean and corn salsa and I’m instantly transported into a beach chair with my feet in the ocean fronting the Riviera Maya. So colorful, and SO extremely delicious, this black bean and corn salsa is the perfect compliment to tacos, fajitas, soups and anything else you might be cooking up for this Friday’s Cinco de Mayo festivities. This sassy salsa is tossed together in a mere ten minutes or less making it an easy appetizer. For the most part, it’s a pico de gallo but with corn and black beans added in for color and variety. With the addition of the black beans and corn, this salsa has a lot of healthy fiber and is filling enough that you could use this all by itself as a taco filling for a vegetarian taco.
- 1 can black beans, drained and rinsed
- 2 cups corn kernels or use 1 can, drained and rinsed
- 3 tomatoes, seeded and diced
- 2 jalapenos, seeded and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup cilantro, chopped
- juice of 1 small lime (about 2 tablespoons)
- ½ teaspoon salt or more to taste (I used pink himalayan)
- Combine all ingredients in a dish and stir well.
- Serve over tacos, fajitas, chili or with tortilla chips!
I’m beginning to question the sanity of having such a large garden. I do really enjoy gardening and all beautiful fresh edible things that it produces. The catch is that during “harvest” time it takes up a lot of my free time to preserve the bounty. My dehydrator has been getting a workout with drying herbs, kale and chard to use during the winter months. I’ve also been canning a lot of tomato sauces, ghost pepper strawberry jam (OMG so delicious!!), jalepeno jelly and this amazing roasted salsa verde. I never realized one tomatillo plant could produce so many fruits! Not a problem really, I’ve canned this salsa verde to be used for dipping and topping enchiladas all winter long!
My tomatillo plants don’t realize that fall is here. They’re still producing like crazy so I see a few more batches of tomatillo salsa verde making in the near future. Salsa verde is very easy to make and also easy to can. I roast all of the vegetables for about 15 minutes first to get a little char on the edges. Roasting also brings out a sweet, slightly smoky flavor that makes for irresistible eats. You can make this salsa as spicy as you want by using hotter peppers or more of them. I used a mix of anaheim, serrano, jalapeno and tossed in a ghost pepper for heat. Using a variety of peppers allows for a deeper flavor profile in addition to heat.
Aside from the abundance of tomatillos, the rest of the garden is looking a bit sparse. There’s a handful of squash and pie pumpkins hanging around waiting for me to pick and store as well as some hardy greens like kale and chard. I’ll be a busy gal the next few weeks finishing the process of preservation and then cleaning out the plants to compost. My chickens make great helpers cleaning out the plants from the garden. Or maybe they just like to keep me company because so many bugs get uprooted in the process. Either way, I have my work cut out for me this weekend with the rest of the garden cleanup and I’ll be sure to make time to have a sample of salsa verde, or two or three!
- 1 pound tomatillos (about 8 medium size), husked and rinsed
- 4-5 mixed hot peppers (Anaheim, jalepeno, serrano, ghost, etc), stemmed
- 1 small white onion, sliced into large rings
- 3-4 garlic cloves
- ½ cup water
- ⅓ cup cilantro, chopped
- 1 teaspoon salt, or more to taste
- 1 tablespoon lime juice
- 2 teaspoons apple cider vinegar (optional if making/eating fresh but necessary for canning)
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminum foil or a silicone baking mat.
- Place tomatillos, peppers, onion and garlic on baking sheet.
- Roast in oven about 15 minutes, turning once halfway, until vegetables are charred and tomatillos are softened. If the peppers, onions or garlic begin to burn, take them out earlier.
- Remove from oven and let cool.
- Place the roasted vegetables and any accumulated juices in a blender or food processor.
- Add all other ingredients and blend until smooth.
- For canning, pour salsa into sterilized canning jars leaving ¼" of headspace. Wipe rims of jars and place lid and ring on tightly. Process in a boiling water bath for 15 minutes.
For canning, you may want to triple the batch to get about 6 cups of salsa.
Fresh salsa will keep in fridge about one week. Canned salsa will keep unopened for about a year.
This bowl of cheesy awesomeness…Chile con Queso was my go-to appetizer for no less than three gatherings this holiday season among family and friends. It is the ideal blend of creaminess and spice with a little sneaky veggie value thrown in for good measure. Sautéing a combination […]
I swear I must have been a prepper in a past life. My husband too for that matter. Lately he’s all about doing/fixing/building/repurposing things for ourselves when he can and has decided to take up blacksmithing as a hobby. I am highly supportive of creative physical hobbies that also happen to serve a purpose. Having the space on our new acreage has brought me back to my roots on the farm with both of us creating ways to live more self-sufficiently. I’ve been gradually amending my garden bed soil so it’ll be perfect for next year and should be able to provide most, if not all, of my family’s veggie needs for the whole summer with a few extras to can or freeze for winter. A compost pile has begun accumulating veggie scraps and I have grand plans for a small flock of egg-laying hens next spring. I just planted two pear trees and a cherry to compliment the existing apple and plum trees. It’s a mini-orchard in the making!! Last week, I utilized a handful of plums in a delightful plum galette and since I still had more to use, I got a little creative in the sauce department and cooked up a sassy plum pepper chutney over grilled pork chops for dinner last night.
Plum pepper chutney utilizes produce fresh from the garden (well, actually my neighbors garden and the local farmer’s market for this year) and is cooked down into a thick consistency to spoon over grilled pork chops. This chutney has some sass to it with the peppers but you could easily make it less spicy by only using one or a milder variety. I think this would also be delish spooned over chicken, white fish or possibly even spread over grilled toasts appetizer style.
- 4 pork chops (or chicken or keep it vegetarian and spread over toasts) seasoned with salt, pepper and paprika
- 2 banana peppers (or other hot peppers), stemmed, seeded and diced
- 8 medium plums, diced
- ½ onion, diced
- 1 clove garlic, chopped
- 2 tablespoons cilantro, chopped
- ¼ teaspoon salt
- 1 teaspoon apple cider vinegar
- Heat up grill to medium heat and season pork chops with salt, pepper and paprika on both sides.
- Grill chops for about 20 minutes until cooked through, turning at least once while grilling.
- Place chutney ingredients in a small saucepan.
- Heat chutney on medium heat stirring occasionally until veggies are tender and sauce is thick.
- Spoon warm chutney over grilled chops and serve warm!