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SOME OF OUR RECIPES

 

Mesa Theresa and Taos Pete’s Green Chile Salsa Recipe

We were on the mesa, across the gorge of the Rio Grande., outside of Taos. Trekking through the Carson National Forest, we came upon two artists who had come to call this section of the Land of Enchantment their home. They welcomed us, shared wine, homemade bread smoked with Pinon with local goat cheese.  Throughout the next two days we spoke of many things. The Elk that roamed the forest, the vistas of more than 100 miles. The Milky Way, which lit up the night sky complete with shooting stars. We also talked of Green Chili’s in particular; of which New Mexico is know for. We were then gifted with some of the best salsa (along with a great buffalo burger) that we’ve tasted since before the Spanish arrived. They share, we share as we are all in it together.

Ingredients
three green chili’s med heat
one green jalapeño pepper med heat
one green poblano pepper med heat
one tomatillo
one sweet onion, peeled, and sliced in half
two tablespoons olive oil
two large garlic cloves
two tablespoons cilantro leaves
one-quarter teaspoon table salt
sprinkle of ground black pepper
one tablespoon lime juice
one-quarter cup water

Assembly
1) Split the peppers in half lengthwise, remove stems and seeds. Leave in the veins because that's where the heat resides. Place them on the grill over medium direct heat, skin side down, until the skin blackens and blisters.. When the skin is black, put the peppers in a bowl and cover so they will steam. The steam will help loosen the skin. After about 5 minutes, open the bowl and when the peppers are cool enough to handle, slip into rubber gloves (this is important) and peel off the skins. If a little char remains, don't sweat it amigo. If you work bare handed, wash thoroughly with soap and avoid touching any moist part of your body, or your lovers (also important).

2) While the peppers are grilling, put the onions on the face down until they have nice grill marks. Roll over and grill until the round side is charred. Discard the burned layer. While the onions are grilling, cut the tomatillo in half and roll around on the grill until soft, but don't let it burn.

3) Coarsely chop the peppers, onions, and tomatillo. Chop the garlic fine or mash it in a garlic press and keep the separate from the other ingredients. Warm the oil over medium high heat in a frying pan, add the garlic and cook for 2 minutes, just enough to soften it. Add the peeled peppers, onions, tomatillos, salt, and pepper. Be careful not to lean over the pan--seriously.

4) Add water and cook until it is mostly evaporated and the salsa is getting thick.

5) Dump the whole thing into a blender, add the limejuice and cilantro, and pulse until it is a pulp, but not quite smooth. Taste and adjust the salt, pepper, cilantro, and juice to your preference. If you want it hotter, a few splashes of green hot sauce will do the job. You can put this in a clean jar and keep it in the fridge for up to 2 weeks.

 

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