Tomatilla Salsa

Last night I was cooking grilled cheese sandwiches for dinner. Why waste that space around the sandwich. The bag from the CSA Farm included some tomatillas. There were 6-8 of them in various shades of green. They were still wearing their papery wrappers. I rolled them around the edges of the skillet. They cooked in spots. All the cheese sandwiches were finished so there was a nice hot skillet available.

I removed their wrappers and tossed them back in the skillet. Meanwhile, I pulled out a banana pepper, took a tentative bite and declared it mild enough for the sauce. It was chopped and added to the skillet. Please note that I'm not following a recipe for this salsa. I did read a recipe the other day but didn't commit it to memory. Normal salsa uses tomato, onion, pepper, cilantro and a few other things. Next, I grab a small quarter sized onion from the bag, peel and chop it. Into the skillet it goes.

This is salsa so it needs a little heat. With kitchen shears in hand, I head out front. It's almost dark and the porch light doesn't do much for seeing into the leafy depths of the jalapeno plant. I pick by feel, judging the size of the peppers with my fingers, moving from pepper to pepper and deciding on four. With their stems held between my fingers, I maneuver the kitchen shears to clip them free. No fingers were lost during these maneuvers.

Inside, I decide not to detour to the garage for gloves. I'll live dangerously and seed the jalapenos barehanded. That went off without a hitch. The girls decided that they wanted bananas with their sandwiches. The bananas must be sliced. Not a problem, I grab the knife and starts slicing. Later, I hear that the bananas are spicey. Ana wants her sandwich reheated so I toss it into the microwave....the bananas are still on the plate. She later proclaims that her bananas taste like cherries...OK.

So now the skillet contains tomatillos, jalapenos, onion, banana pepper. At some point, I picked out the whole tomatillos and chopped them. Once they started cooking, they began to turn that salsa verde color. Things began to dry out a little in the skillet. I grabbed a lime and squeezed half of it into the skillet. Salt and pepper were added. I turned off the heat and let it sit while I enjoyed my slightly cold cheese and Canadian bacon sandwich.

The salsa is still in the fridge. The right food will be cooked eventually for it to accompany.

I'm beginning to understand the cooking style of my older relatives. There were rarely cookbooks out unless they were baking. It's finally occured to me. Cooking really isn't about recipes. It's about technique. Once you know how to cook things, you don't really need recipes because you can make those up as you go along.

1 Comment:

  1. Vegetable Gardener said...
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