Chili verde with chicken and beans

by Sarah Steimer

This bleak-looking chili has some pretty wild and wonderful flavors, and plenty of protein (so much so that you could easily omit the chicken for a vegetarian version). I loved the warm spiciness of this dish that doesn’t at all overwhelm.

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A Dip and a Sip: Salsa verde

by Sarah Steimer

It ain't easy being green. But it's so easy being the cutest ever. Great job, cute salsa!

• 1 pound tomatillos, husked
• 1/2 cup finely chopped onion
• 2 large cloves of garlic – I actually used a couple of garlic scapes instead – stayed with the green theme
• 1 jalapeno, minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon ground cumin
• 3/4 teaspoons salt, or to taste
• 3/4 cup water

Wash and dry your tomatillos (they’re a little sticky which was a surprise). Place then in a pan and put under your oven’s broiler until the skin darkens, but does not burn. This should take about 8 minutes and it helps to turn them once or twice.

I want to see what else I can use tomatillos for - this was my first time working with them.

Add all the ingredients into a blender and puree for a few seconds.

Pour your salsa puree into a small saucepan and bring to a boil over medium-high heat. Let simmer for 10-15 minutes.  Cool in the refrigerator if you want to use it as a dip, or serve warm over chicken, fish or whatever it is you eat.

Makes about two cups.

Recipe adapted from: Meals in a Madhouse

Photos: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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