Suzi's Blog

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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Green Chicken Enchiladas from Comfort Food by Rick Rodgers

This dish proves that Mexican food is not always fast food. Working efficiently, it will take you close to 90 minutes to prepare this dish. So, this may not be a weeknight dish for you. But, on Friday or Saturday or Sunday night, with a lovely margarita in one hand, you can be roasting, stirring…

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Brian’s Salsa Verde with Canned Tomatillos and Perhaps Some Avocado

The days are longer and warmer. If it is not quite summer yet, we can pretend. The fresh, bright flavor of tomatillo salsa is always a pleasure.  Whether with chips or atop chicken or fish, this condiment can rule the table. It’s best made fresh and enjoyed within the hour. If you do have leftovers,…

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