Yesterday, the color of the day was most assuredly green.
We arrived home in the afternoon from a fabulous long weekend in Maine with some of our favorite people in the universe, and of course, the question on everyone’s mind was, “What’s for dinner?” The answer was swift and clear: something with salsa verde. What other choices are there, when the fridge is nearly filled with tomatillos? A quick inventory included other essentials: rice, black beans, chorizo, limes, cumin, garlic, tortilla chips… I made a quick trip to the farm for scallions, a poblano pepper, a bunch of cilantro, and two jalapenos. We were all set. I tossed all the salsa ingredients onto the counter and peeled the tomatillos, then stood back just to admire the various shades of green. The poblano didn’t make it into the “before” photo, because it was already blackening on the range.
The tomatillos, jalapeno (seeded and chopped), the scallions (about half a dozen, rough-chopped), and the poblano (peeled, seeded, and rough-chopped), all got blended together in the Cuisinart. Chef’s Note: Be careful if you’re going to try this procedure at home–it makes a LOT of liquid. I strained the puree and added chopped cilantro and lime juice. Voila! Salsa verde.
The Boy, in the meantime, was at the stovetop, supervising a pot of rice while sauteeing garlic and crumbled chorizo. He added a large can of black beans, a generous pinch of cumin, and some lime juice to the savories and waited for the liquid to reduce. Dinner was basically ready at this point. We opened a bag of tortilla chips, shredded a bowl of cheese, and poured ourselves some refreshing beverages. Green is good.