Tomatillo Salsa Verde

 

Tomatillo Salsa Verde

I'll be serving this over chicken thighs.

12 tomatillo
1 onion chopped fine
2 serrano peppers minced
2 garlic clove minced
1 pint of cherry tomatoes, halved
1 bunch cilantro chopped fine
salt and pepper to taste

Cut tomatillos in half and roast on stove top in cast iron pan till blistered and slightly browned. Add a bit of oil and sauté onions and peppers till soft. Add garlic for one minute Add tomatillos and tomatoes to blender. Blend till smooth. Add cilantro and blend till smooth. Add onions and garlic to mixture and blend till smooth, adding salt and pepper taste. This is a great sauce for over any protein, as a chip and dip or for tacos.

Cherokee Rose

Cherokee Rose

Happy Fourth of July 

Cherry Tomato Curry

 

Cherry Tomato Curry

4 pints of cherry tomatoes cut in half
1 onion chopped fine
5 garlic cloves chopped fine
1 inch piece of fresh ginger micro grated
1 small can tomato sauce (puree)
1 or 2 serrano peppers chopped very fine
2 tablespoons brown sugar
1 tablespoon curry powder
1 tablespoon dry mustard
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon cinnamon
1 tablespoon ground cardamom
1 tablespoon fennel seed
1 tablespoon caraway seed
1 tablespoon turmeric
1 teaspoon mace
salt and pepper to taste

This is a dish often made in East India and used in many dishes with chicken or other proteins, or alone served over rice. Sauté onion, ginger, peppers, and garlic. Put garlic in last so it doesn't burn. Add all spices to bloom them. Add cherry tomatoes and sauce. Cook on low for one hour then adjust the spices to your taste. Keep an eye on mixture so it doesn't stick to the bottom of the pan or burn, stirring occasionally. Serve over rice. This was so delicious.

Crocosmia

Crocosmia

white rabbit to you all