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.

Thai Beef Salad

prep: 20 minutes

serves 6

for the dressing you’ll need…

½ cup lime or lemon juice
¼ cup fish sauce
¼ cup chopped basil
3 gloves garlic
1 Tbsp. fresh finely minced ginger (optional)

for the salad you’ll need…
1 lb. cooked top sirloin steak or flank steak, sliced against the grain into thin slices
2 cups cucumber, peeled and sliced lengthwise, then seeded and cut into ½-inch half-moons
1 cups grape tomatoes or cherry tomatoes sliced in half
1 cup thinly sliced red onions
4 green onions, sliced into 1-inch pieces
1 serrano or jalapeño pepper, chopped (seed and devein if you don’t want the heat!)
6 cups shredded romaine, red romaine, red leaf or Bibb lettuce
¼ cup chopped basil leaves

let’s get to it…
Pulse the juice, fish sauce, basil, garlic and ginger (if using) in a blender until mixed; set aside.
Place the steak,  cucumber, tomatoes, onions and pepper in a large bowl or in a gallon-size resealable Ziploc bag. Add dressing to the meat and vegetables and toss gently. Let marinate for at least 30-minutes if possible.
Place lettuce in a large bowl. Pour beef, vegetables and dressing onto lettuce and toss gently. Top with chopped basil leaves.

great substitution…
Try cooked shrimp or shredded chicken instead of the beef.

cooking know how…
Fish sauce can be found in the ethnic section of your grocery store with the Asian or Thai foods. If you can’t find it, substitute soy sauce.

Ceviche

prep: 30 minutes
refrigerate: 4 hours

about 6 servings

you’ll need…
1 pound fresh, skinless firm-fleshed ocean fish, cut into 1-inch dice
1¾ cup fresh squeezed lime juice, divided
2 teaspoons minced garlic, divided
½ cup onion, thinly sliced
1 teaspoon salt, divided
2 cups water
½ cup red peppers cut into thin 1-inch sticks
¼ cup jalapeños cut into thin 1-inch sticks
¼ cup chopped cilantro
1 tablespoon olive oil

let’s get to it…
Place fish, 1½ cups of lime juice and 1 teaspoon garlic in a large sealable bowl. Make sure fish is completely covered by the juice (I sometimes use a saucer to press down on the fish). Cover and refrigerate for 4 hours. The fish is ready when it is opaque. Drain and discard lime juice and garlic.
While fish “cooks,” toss together onions and ½ teaspoon salt; cover with water and let rest 5 minutes. Drain and rinse under cold running water. Pat dry.
Place fish, onions, red pepper, jalapeños and cilantro in a large bowl.
Whisk the remaining ¼ cup lime juice, 1 teaspoon garlic, ½ teaspoon salt and olive oil together in a small bowl. Pour over ceviche and gently stir to coat fish. Refrigerate until ready to serve.