Chile Salsa Verde
4 cloves garlic 1/2 white onion 1 green onion 1/2 cup cilantro leaves 1 jalapeno 4-5 tomatillos Juice of 1 lime 3 roasted hatch chiles 1 tsp cumin 2 tbsp white vinegar Pinch salt and black pepper Remove seeds from … Continued
Eggplant and Charred Pepper Bruschetta
Sherry Vinaigrette 1/2 red onion 1/2 cup sherry vinegar 1/2 cup dried currants 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup olive oil Eggplant 3 small eggplants (about 1 pound) olive oil salt 1/2 cup fresh basil leaves, some left … Continued
Padron Peppers
Padron peppers are best enjoyed as an appetizer prepared in the most simple way by cooking in a hot olive oil coated frying pan and sprinkled with sea salt before serving. Ingredients 2 generous cups of Padron peppers 1-2 tablespoons … Continued