Monday, December 1, 2014

Yard Dog

Yeah it's gotten cold in North America right quick! 7 feet of snow in Buffalo. YIPES. Even in the balmier parts of the country, temperatures are below freezing and veggies, etc. that are still outside are...toast (figuratively). Green tomatoes not brought in have frozen and if thawed will go pulpy and never ripen. Parsely is solid, brittle and set to wilt into mush. Great compost of course. Or prime candidates for your bag of future veggie broth makings yes. BUT DON'T BE SO HASTY TO WRITE THIS STUFF OFF for more primary use. These are perfect prime ingredients for a batch of Salsa Verde! And this is the easiest of peasiest recipes to put together!

Music: Los Texas Tornados, eponymous debut, Spanish language version - back when Austin was still Austin with a funky downtown fulla cheesey bars (still got those) cheap eateries the great clubs like the sadly long defunct Liberty Lunch, it birthed this roots supergroup of Freddy Fender, Doug Sahm, Augie Meyers and Flaco Jiminez

Ingredients 7 cups of green tomatoes roughly cubed 5 - 10 jalepeno peppers - stems cut off 2 cups onion finely chopped 2 cloves garlic, finely chopped 1/2 cup vinegar 1/2 cup parsley leaves; cilantro would be nice but cilantro is South American parsley; if ya got 'em smoke 'em but if you don't have cilantro around and you wanna clean up the parsley, use the latter 2 tsp cumin 1 tsp oregano 1 tsp salt 1 tsp black pepper Preparation * throw tomatoes into blender or food processor 1 cup at a time and run at high speed until they break down but not utterly liquify - 20 seconds perhaps; pour processed tomatoes into a big bowl * add parsley to the last cup of tomatoes and blend 'em together * throw all jalapenos into blender and run at high speed till it's chopped up pretty good - 20 seconds is likely good; dump into bowl with tomatoes and parsley * add all other ingredients to bowl of tomatoes, jalapenos and parsely and mix well with big spoon etc. * YOU'RE GOOD TO GO!