This simple salsa verde recipe will have your family and guest begging for more. This salsa is a staple in my house and it is so easy to make. In 15 minutes you will have delicious and healthy salsa!
Here is what you will need:
4-5 Medium tomatillos, husked
2-3 Jalapenos with stems cut off
1 Habanero pepper with stem cut off (Optional for an extra kick ;))
1/4 Cup of Cilantro, roughly chopped
1 Garlic clove
1/4 Cup of onions, chopped very fine
Heat oil a large skill over medium-high heat
Cut the tomatillos in half
Place tomatillos, habanero and whole jalapenos on the skillet and roast for 5 minutes. Then turn all ingredients over and roast the other side for 5 minutes. If your tomatillos are large you may need to roast them for more time. You know they are ready when the tomatillos start to shrivel. You will also see some browning or what looks like “burn” spots. Don’t worry… that is what you want to see!
Place the tomatillos, habanero, jalapenos and garlic clove in an blender or food processor and process using the course puree option. (If you are using a Nutribullet, blend it for about 5 seconds)
Pour contents into a jar or serving bowl and add in finely chopped onions and cilantro. Mix well and prepare for a mouthful of flavor!
All of the ingredients uses were either from my garden or from local organic farmers. It is so fresh but still has a nice spicy kick! Try it out and let me know what you think!
I read an article recently that said 2015 was the year of the sweet pepper. With the amazing yields I have been harvesting out of just a handful of plants, I could not agree more! Not only are my sweet peppers doing well but my hot peppers are doing phenomenal as well! Marcos and I have been making all different kinds of yummy salsas and hot sauces. I do have to say that Marcos is the hot sauce making king! There is just no way I can go back to store bought hot sauces. And if you are wondering, no worries, there will be plenty of salsa and hot sauce posts to come. 😉
I have been giving peppers away to friends and co-workers almost every week and I feel very blessed that I am able to give away food that is safe and free from chemicals. However one of the greatest feelings is when someone tells me that I have inspired them in some way. By hearing my story, more and more friends and family members are seeing the value in home gardening and are asking me to help them get started. Honestly that is what it is all about. If I can help just one person realize that they do not have to be a slave to the high-priced, chemical filled grocery store produce section, then I can drop the mic and call it a mission accomplished.
Until next time!
P.S. – How many of you read the title of this post in Yoda’s voice? 😛 Yes, I’m a nerd, and proud 😀
If you are looking for a simple yet DELICIOUS banana bread recipe look no further! This recipe was taken out of my grandmother’s old recipe book and it comes out perfect every time. If you try it be sure to let me know how it turned out!
Here is what you will need:
1 Cup granulated sugar
1 Stick of salted butter (room temperature)
2 Large eggs
3 Ripe bananas
2 Cups of all-purpose flour
1 Tsp of ground cinnamon
1 Tbs of milk
1 Tsp of baking powder
1/2 Tsp of salt
1 Tsp of pure vanilla extract
(Please make sure all ingredients are organic. It might not be less calories but it will be poison free!)
Preheat the oven to 325 degrees F and butter a 9×5 inch loaf pan
Cream the sugar and butter with a mixer until it is light and fluffy yet still creamy. Then add the eggs one at a time, beating them well after each addition.
In a small bowl mash the bananas with a fork until all of the big lumps are gone. Then add the milk and cinnamon.
In another small bowl combine the flour, salt and baking powered and mix well.
Add the banana mixture to the creamed mixture in the mixer bowl. Mix together until combined. Then add the dry ingredients, mixing until all of the flour disappears.
Once the batter is done (It is OK to have some lumps), pour into the buttered pan and bake for 1 hour to 1 hour 10 minutes or until it passes the toothpick test. It comes out perfect in my oven at 1 hour 5 minutes but every oven is slightly different.
Let it cool for at least 15 minutes before removing it from the pan.
I personally like my banana bread a little warm so I serve at this point. You can always let it cool completely before slicing and it will be just as delicious!
Much Love and Happy Baking!