Fresh Green Salsa
prep: 15 minutes
cook: 30 minutes
makes about 6 cups

you’ll need…
3 lbs. tomatillos, husks removed
2 oz. serrano or jalapeño chili peppers, stem removed
6 cloves garlic, whole
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped cilantro
1 tsp. salt
1 lime, cut in half

let’s get to it…

Place the husked tomatillos, chili peppers and garlic in a large pot and cover with water by about ½-inch. Boil and cook for 8 to 10 minutes or until the tomatillos are soft but not broken, stirring often so all sides of tomatillos cook evenly. Reserve 1 cup of water; drain remaining water and set pot aside to use later.

Blend the tomatillos, chili peppers and garlic in batches in a blender or food processor until chunky, but not smooth. Add reserved water a little at a time if salsa is too thick.

Heat the same large pot on medium-high for 1 minute; add olive oil and onions and sauté for 1 to 2 minutes. Add tomatillo mixture and bring to a simmer. Cook for 10 minutes. Remove from heat and stir in chopped cilantro and salt.

Squeeze lime into salsa and stir; cool. Store in a tightly sealed container or serve immediately.

cooking know how…

• Salsa verde will get thick and a bit gelatinous when it is chilled. Bring to room temperature or heat up slightly before using.
• Store tomatillos in an open paper bag in the refrigerator for up to 3 weeks.

Great Guacamole Dip

prep: 10 minutes

makes about 3 cups 

you’ll need…

3 avocados, fully ripened, halved, pitted and peeled
3 tablespoons fresh lime juice (or to taste)
3 tablespoons minced yellow onion
3 teaspoons minced jalapeño or serrano pepper, fresh or pickled with the seeds and membranes removed
½ teaspoon salt

let’s get to it…

Mash avocado with a potato masher or fork until slightly chunky (but not smooth).

Stir in lime juice, onion, chili pepper and salt. (If you have other add-ins, stir them in now).

Serve immediately or press a piece of plastic wrap directly on top of mixture and refrigerate until ready to serve.

cooking know how: Putting the avocado pit in the Guacamole Dip will not keep it from turning black. Add some lime or lemon juice (or even the liquid from the jalapeño jar or can) and press plastic wrap directly on top of the Guacamole to keep it fresh.

Chili-Spiced Caramel Popcorn

prep: 10 minutes
cook: 20 minutes
serves: 16

you’ll need…
4 quarts (about 16 cups) plain popped popcorn
½ cup butter
1 cup packed brown sugar
¼ cup light corn syrup
½ teaspoon baking soda
1 tablespoon Kosher salt
1 teaspoon chili powder (optional)

let’s get to it…
Preheat oven to 250°F. Line a large deep-sided roasting pan with foil.
Pour popcorn into roasting pan; set aside.
Boil the butter, sugar and corn syrup over medium heat for 5 minutes stirring often. Remove from heat.
Stir in the baking soda until completely mixed.
Pour ⅓ of caramel mixture over popped corn and fold in gently. Repeat until all of the caramel mixture is added to the popcorn.
Sprinkle with salt and chili powder (if using).
Bake for 20 minutes, stirring after 10 minutes. Remove from oven and spread on a wax paper or parchment paper-lined cutting board to cool completely.

Great Guacamole Dip

prep: 10 minutes

makes about 3 cups

you’ll need…
3 avocados, fully ripened, halved, pitted and peeled
3 tablespoons fresh lime juice (or to taste)
3 tablespoons minced yellow onion
3 teaspoons minced jalapeño or serrano pepper, fresh or pickled with the seeds and membranes removed
½ teaspoon salt

let’s get to it…
Mash avocado with a potato masher or fork until slightly chunky (but not smooth).
Stir in lime juice, onion, chili pepper and salt. (If you have other add-ins, stir them in now).
Serve immediately or press a piece of plastic wrap directly on top of mixture and refrigerate until ready to serve.

cooking know how: Putting the avocado pit in the Guacamole Dip will not keep it from turning black. Add some lime or lemon juice (or even the liquid from the jalapeño jar or can) and press plastic wrap directly on top of the Guacamole to keep it fresh.