Chef Mike Isabella’s creamy, flavor-packed take on a traditional Aztec pumpkin-seed dip is delicious proof of his intensive research. Plus, the dip is darn good paired with chips and a sweet-smoky margarita.
The ingredients are untraditional, but the flavor evokes the essence of Mexican cuisine. Chef Gandin serves the pungent, black-olive salsa with grilled fish, though we’re just as keen on scooping it on tortilla chips for a flavor-packed appetizer.
Tomatillos, housed in tiny husks, make a great salsa verde. Using cumin and spanish paprika, and thai chiles, learn how to can a salsa verde that will be a great accompaniment to any Mexican dish or alone with some tortilla chips!
Pickled carrot is served at good Mexican restaurants, often placed on the table with the chips and salsa when you sit down. This recipe could be considered an ‘Americanized’ version of a traditional favorite.
This week we made and canned some simple tomato and green chile salsa, which I expect will be great to pull out in the middle of winter and munch with some tortilla chips (if the jars last that long, we go through salsa pretty quickly around here.)
My roasted salsa verde is pretty special, but be warned: mine uses way less onion than the NCHFP recipe for canning, but it uses more tomatillos. It has the same amount of lime juice, though, so I figure it all comes out in the wash.