advice on salsa
make your own goddamn salsa- cause it's so goddamn easy, and it tastes so goddamn good.
sorry to get aggressive but this is a hot topic for me, i really love salsa. <3 i've made pico de gallo plenty of times before, but it wasn't until this summer that i started making verde. what was i thinking? all of those wasted salsa years down the tubes. at least i've come to my senses now.
both these salsa have been on repeat in my kitchen all summer. i would only make these with in season ingredients, otherwise it will just taste blah. not just for dipping chips in- both of these salsas go great inside burritos, tacos, quesadillas, on top of enchiladas, or in a good grain bowl.
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the way to go
pico de gallo
2 large tomatoes, chopped
1 small white onion, chopped
1 garlic clove, minced
1/2 of a jalapeno, seeds removed, and finely chopped
1/4 cup cilantro, chopped
juice of 1 & 1/2 limes
a couple of big pinches of salt
combine all ingredients in a large bowl and toss until evenly distributed, let sit for at least 30 minutes before serving.
9 tomatillos, removed from husks
1 onion, halved
2 garlic cloves, halved
juice of 1 lime
1/3 cup of cilantro
1 tsp of agave
preheat your oven on broil. use just enough olive oil to coat the bottom of a medium sized broil-safe sautée pan. place tomatillos, onion, garlic cloves, jalapeño, and a healthy pinch of salt. keep a close eye and broil for about 5-10 minutes or until the ingredients have a slight char on them. pull from the oven and allow the whole pan to cool for about 15 minutes. Then place the cooked ingredients into a blender or food processor along with the lime juice, cilantro, agave, another healthy pinch of salt and puree until smooth. taste for seasoning and add more agave, salt, or lime if required.
1 package of corn tortillas, cut into eigths
3 tbsps of olive oil
1 tsp of smoked paprika
1 tsp of cumin
1 tsp of salt
preheat oven to 400°. in a large bowl combine olive oil, smoked paprika, cumin, and salt. add in cut tortillas and toss until evenly coated. place tortillas on a sheet pan and cook for about 8 minutes or until slightly browned and crispy, the edges should curl up a bit when they are cooked.
serve both salsas with chips and some frosty beverages.