Suzi's Blog

Green Gazpacho Shots from The Goodness of Avocado

  If you ask people how an avocado tastes, the first word that often appears is “smooth.” “Velvet” and “buttery” come close behind. It’s the only food I can think of where “taste” becomes “texture.” I’m a gazpacho addict, and you can find many gazpacho recipes on this site. It used to be my summer…

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Crab and Mango Salsa from The Goodness of Avocado

  I like crab. And I like tropical fruit. And I like salsa. So, this is just my recipe. Here’s a savory salsa that can make a Tostito spin in your mouth. I know, people say crab is sweet. That mango is sweet. Look, sugar is sweet. Crab and mango taste like crab and mango. But,…

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Cooked Tomatillo Salsa Verde from Dos Caminos Tacos by Ivy Stark

Tomatillo salsas come in two versions: cooked and uncooked. Yesterday I posted an uncooked version, fired by dried arbol chiles. Today, here is a cooked tomatillo salsa, actually twice cooked as you will see. I love this salsa. Uncooked tomatillos attack your tongue with an immediate sharp flavor. Cooked tomatillo offer a deeper, denser flavor…

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Brian’s Uncooked Tomatillo Salsa Verde

This is Suzen’s favorite tomatillo salsa, bright and intense. Tomorrow, I’ll post a cooked tomatillo salsa, the one I prefer, for it seems to have a deeper, more complex flavor. But, I’m happy to eat either one. So is Suzi. And so will you. If you search, you’ll find dozens of recipes for tomatillo salsa…

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