Salsa Verde

When somebody like me gets tired of eating every day the same flavors, at least, I change everything (everything namely, the sauce flavor) I may have a piece of grill chicken every single day of the week but I need to change the flavor of it and my mother always told me if you change the seasoning or the sauce and the sides you are having a different meal every day (she may know if it were for her we would  eat broil chicken every single meal)

With beef, pork, chicken or fish I just change my sauces, because I like my sauces with close to no salt and definitively no oils on it, I prefer to made them myself; that way I control how much salt or what kind of ingredients goes on them....... since today I was on the Mexican side I did accompany my meat with black beans salad,some carrots chips but more important  with that delicious green sauce they enjoy so much in my home.

SALSA VERDE

I use;

• Tomatillos
• Cilantro
• Garlic
• Onion
• Salt
• Vinegar from the can of chiles
• Chiles serranos but you may use jalapenos

Peel the tomatillos and rinse them with cold water.

Today I decide to roast some of the ingredients,  just for  10 min under the broil.

While that gets done, chop the cilantro.

Ah! yes and the Chile a little just to ease the process in the blender.

It should look better than this, I forgot it and my broil turn off  by itself so it got cold and I couldn't take the picture just made, but you get the idea put all the ingredients in the blender, sometimes I like for the sauce to be a little chunky, some  other times I prefer to blend it pretty good to have a more smooth kind of sauce

This is very smooth in looks but is spicy as it gets!!!!

Tip; if it is too spicy you may cook more tomatillos and blend them all together

If you like a more fresh flavor instead of broiling the ingredients you may just boil the tomatillos in a cup of water for a few minutes until they open a little, they blend all the ingredients together.

I use this sauce to top a few proteins or to dress a salad, but sometime when I want something more hearty I cook the meat on it..mostly fish, this sauce is very versatile.
@HealthyFoodNewLife

Guacamole

While everybody connects guacamole with a dip and then mash the avocado I prefer the texture that the more wholesome pieces offer allowing to be mash or chee inside your mouth its like a dance for my palate.

I remember growing up a girl who came to live wi us taking the avocados from a tree we use to have in our backyard and using it in slices on top of our salads, I think that and the idea of not havinh mashed foods on my plate which drove me to try this..... I hope you like it.

You will need;

1 small ripe avocado

7 cherry tomatoes

1 tbs red onion small diced

1/4 cup cilantro chopped

1 tbs lime juice

1/2 tbs olive oil

Sal

Cut the avocado in half and take the pit out, with a serrate knife draw lines along and then across the halved avocado and with a spoon take the avocado out of the peel and into a medium bowl, cut the tomatoes in half and mix all the ingredients with the avocado, be carefull to mix not mash, let it rest for at least 5 minutes so the flavor can marinate.

Serve in the peels for a funny look or in top of a piece a grill meat or as a side dish.

Enjoy it.

                                    

Mientras todo el mundo conecta guacamole con un pure y  trituran el aguacate prefiero la textura que las piezas más enteras ofrecen permitiendo hacer puré o masticarlo dentro  de su boca es como un baile para mi paladar.

Recuerdo que creciendo a una chica que vino a vivir con nosotros bajando los aguacates de un árbol que teniamos en nuestro patio trasero y como lo colocaba en rodajas sobre  nuestras ensaladas, creo que eso y la idea de no ver puré en mi plato lo que me llevó a probar esto ..... Espero que les guste.

Usted necesitará;

1 aguacate pequeño maduro

7 tomates cherry

1 cucharada de cebolla roja pequeña cortada en cubitos

1/4 taza de cilantro picado

1 cucharada jugo de limón

1/2 cucharada de aceite de oliva

Sal

Cortar el aguacate por la mitad y sacar la semilla, con cuchillo serrado trazar unas líneas a lo largo y después a lo ancho de cada mitad y con una cuchara de tomar el aguacate de la cáscara en un tazón mediano, cortar los tomates por la mitad y mezclar todo el ingredientes con el aguacate, ten cuidado de mezclar no aplastar, dejar reposar durante al menos 5 minutos para que el sabor pueda mezclarse.

Servir en las cáscaras para una aspecto divertido o en sobre de una pieza de una carne o como guarnición.

Que lo disfruten.

TABHOULE

      

Taboule

2 Ramos de perejil finamente picado

5-7 hojas de menta picadas

1 cucharada de cilantro finamente picado

2 cebollines picados

1/2 cebolla blanca picada en cuadritos pequeños

1 taza de bulgur de el más fino (picado más pequeño)

3 tomates picados en cuadritos pequeños

2 cucharadas de aceite de oliva

1/4 taza de jugo de limón

Sal, comino y Sumac al gusto

Preparación;

Mezcle todos los ingredientes en una taza de vidrio, deje reposar unos minutos mientras el bulgur absorbe los sabores y se suaviza, sirva sobre hojas de lechuga o acompañado por estas, que lo disfruten.

                       

TABHOULE

2 cups of  curly parsley 

5-7 mint leafs chopped

1 tbsp cilantro finely diced

2 green onions chopped

1/2 white onion diced

1 cup Bulgur the smallest one

3 tomatoes diced small

2 tbsp olive oil

1/4 cup lemon juice

Salt, cumin and sumac to  taste

Preparation;

Mix all the ingredients in a glass bowl, let it rest for a few minutes while the bulgur marinate in all the flavors and gets soft, serve over lettuce canoes or side it by them, Enjoy !!!