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It’s getting cold, but it’s never too cold for a lively, bright salsa verde, IMO.
ONLY SEVEN MORE SATURDAYS UNTIL CHRISTMAS?
That’s unbelievable, but it’s great because the holiday-themed movies are rolling in!
I mentioned a few weeks ago that I love a cheesy Hallmark Christmas movie, especially the ones starring Gretchen Weiners. I mean, Lacey Chabert.
However, I have to hand it to Netflix, because they’re coming out with some super-amazing Holiday-themed flicks lately (A Christmas Prince, Christmas Inheritance, anyone?)
My Marine husband has been in the field all this week, and last night the kids went to bed early, so what did I do? I fired up Netflix and saw their new movie Holiday in the Wild starring Charlotte from Sex and the City (aka: Kristen Davis)!
Hell to the yes!
I watched it, I loved it. It’s about a woman whose son leaves for college and then her husband blindsided her by leaving her, leaving her with nothing but the title of “lady who lunches.” So, she decides to go on a solo trip (it was supposed to be a second honeymoon for her and her husband) to Africa. What was supposed to be a five-star safari tour quickly turns into a veterinary career revival, falling in love again twice (with a baby elephant and a super hot guy), and most importantly, finding herself.
Well, I have to hand it to Netflix–they’re crushing it.
Was it cheesy? Yeah.
Was it heartwarming? Yeah.
Did I cry during the first elephant scene? Ummm, YOU FREAKIN’ BET I DID.
LET’S TALK SALSA VERDE.
Salsa Verde is tomatillo-based. Generally green, and it has a lively, bright flavor. I love it because you can really customize it to work for you. If you love spice, add two jalapeños. If you like a strong-lime profile, add more lime.
There are only a few steps. Cleaning and husking your tomatillos, dry-roasting your garlic, peppers, and tomatillos, and blending with a red onion and lime juice.
That’s it! It couldn’t be simpler!
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I really couldn’t live without my lemon/lime squeezer, do you have one?
If you don’t I want to quickly convince you that you absolutely need this. I use mine all the time and it’s great, no worrying about seeds getting into your recipes and you can just rinse it when you’re done, dry it, and put it away. Makes juicing lemons and limes a total breeze (this is the one that I use).
MILD SALSA VERDE -(CILANTRO-FREE)
- 1 pound husked tomatillos about 12 tomatillos
- 6 cloves garlic
- 1 poblano pepper stems + seeds removed
- 1 jalapeno pepper stems + seeds removed
- 1 red onion optional for color and flavor
- 2 limes juiced
- salt + pepper to taste
- preheat your oven to 425 degrees F
- on a parchment-lined baking sheet, place whole tomatillos, garlic cloves, halved poblano, and halved jalapeno
- dry-roast for ten minutes and let cool
- add the roasted ingredients to a blender with lime juice and optional red onion
- pulse until chunky
- salt + pepper to taste
- refrigerate for about 20 minutes to allow flavors to mesh
- take a photo, tag @plantsdish on IG, + ENJOY! 🙂