I know that I've been missing from the blog lately. Grad school takes its toll after the first month. That, and last week I went on a planetary surface geology field trip and camping excursion to northeast Arizona. Canyon de Chelly and the Painted Desert are pretty spectacular. Check it out:
Yet another reason to love the Southwest: Green Chiles and Tomatillos. This salsa is hot, but that's the way I like it.
Roasted Green Chile & Tomatillo Salsa Verde
yields 2 cups
3 green chile peppers, stemmed, cut in half, and seeded
1/2 onion, quartered
1 tablespoon lime juice
handful of cilantro leaves
1/2 teaspoon salt
Preheat oven to 500 F. Remove the husks from the tomatillos and cut in half. Place cut side down on a lined baking tray. Place the halved green chiles on the baking tray as well. Put tray in the over for about 5 minutes or until the skins begin to blacken. Remove from oven and let cool
Place tomatillos, green chiles, onion, lime juice, cilantro, salt in a food processor and pulse until all ingredients are finely chopped. Cool in refrigerator.