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| Photo by Richard Uhlhorn |
I have a good reason for not posting the last couple weeks: I've been completing the final touches for Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere. Regardless of what anyone might tell you, it's a lot of work to finish a recipe book; I barely noticed that the sun rose and set for about three weeks.
BUT I have a peace offering for you: a recipe. From Savoring Leavenworth. Before it's even published! And it's from South, one of Leavenworth's most well-known and popular restaurants.
I figured it was the perfect recipe for football season. It's great with tortilla chips and you'll impress your friends without much work at all.
Note: Savoring Leavenworth will be available for purchase in November 2011. Stay tuned for more information.
South's Salsa Verde
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 1 hour
Serves: 10
12 tomatillos, peeled and cut in half
1 whole onion, cut in half
4 cloves garlic
1/2 head romaine lettuce, roughly chopped
3 Serrano peppers, seeds removed
1/2 cup cilantro (1 bunch)
1/8 teaspoon salt
Heat a fry pan or griddle on the stove to medium heat. You do not need oil. Place the tomatillos, and onion, cut side down, on the pan and let cook until they turn brown and the tomatillos begin to soften.
Once the tomatillos and onion are browned, put them in a blender or food processor with the garlic, lettuce, peppers, cilantro and salt. Blend until smooth, but be careful – the salsa will be HOT!
For best results, chill and serve with chips, over enchiladas or with quesadillas.
Recipe Tip
Tomatillos are a tart green tomato with a papery covering that are used in many Mexican salsas. They are available at most grocery stores in the produce section.
Try this recipe with these local wines:
Cascadia Winery Roussanne
Stemilt Creek Winery Sweet Adelaide White Blend
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