Salsa Verde

Hey There,

So a couple of weeks ago I celebrated a birthday. I won’t say how old I turned but I will say that I entered into a new decade. As  I do on most birthdays and during the week’s leading up to my birthday, I like to reflect on my life, make resolutions and set goals for the upcoming year. This year one resolution I set was to be more adventurous and to try new things. I want to push myself to step out of my comfort zone and embrace new adventures.  One area of my life that I am hoping to be more adventurous in, is in my culinary life. When I cook, I usually cook the same things and most of the time in the same ways. This year I am hoping to add new recipes to my culinary rotation and to experiment with new ingredients, so I have resolved to buy a new or different fruit or vegetable each time that I go to the store. So, last week when I was at the store, I decided to pick up some tomatillos.  I’ve always seen them in the store but I had never tried them or considered buying them. Since this was a new ingredient to me, I decided to keep it super simple and make salsa verde. Now, I know this recipe is not super exciting or in the least bit original but it is a great “intro” or “beginner” dish. Not only is it simple but because the recipe doesn’t call for much manipulation of the tomatillos you are able to get a good sense of what they actually taste like.

If tomatillos are a new ingredient to you or if you just want to make a super easy dish, then check out the recipe below. Also, I want to urge all of you to add something new to your life and to push yourself and to try something new. Maybe, like me, you can buy a new fruit or vegetable each time you go to the store or maybe just consider cooking a familiar recipe in a different way.

See you all in my next post!

~Samantha J.

Salsa Verde

10-12 tomatillos
1 shallot
6 clove of garlic
4 jalapenos
1/8 cup of water (up to)
vegetable oil

Remove husks from the tomatillos and wash.

Quarter the shallot

Coat all ingredients (tomatillos, shallot, garlic cloves, jalapeno) with olive oil and season with salt and pepper to taste.

Roast ingredients for 15-25 minutes at 450 degrees or until ingredients become soft. Tomatillos should look slightly charred and start to become soft. Do not let the tomatillos burst. You want them to be juicy with you blend them with the other ingredients.

Once ingredients are soft, transfer them to a food processor and process until blended and somewhat smooth. Add water if the salsa is too thick.

Add more salt and pepper to taste.


If you want a less spicy salsa, remove the seeds from the jalapeno before you roast the pepper.

If you want a more spicy salsa, consider adding more jalapenos or add a little crushed red pepper flakes to the finished product.



Spicy Mango Dressing

Hey Guys,

We’re now at the height of summer here in Virginia and it is hot, I mean blazing hot! Not to mention it is humid and muggy too! You know all winter long, I anxiously wait for summer to come so that I can break out my fancy summer shoes and dresses but as soon as the hot weather gets here, I start looking forward to the cooler days of early fall. I guess I’m just never satisfied.

Anyway although the weather has been hot, I have been really enjoying summer. Since I’ve started this blog this year, I’ve been more attentive to the summer fruits and vegetables and I’ve been working to incorporate them into my cooking. Whenever I go to the grocery store, I make a habit of walking around the produce section a couple of times and checking out what’s on sale for the week. This week, mangos were on sale so I grabbed a couple. I’m not a huge mango fan (I love the taste just not the consistency) but headed over to Pinterest to find a recipe that I could make with my perfectly ripe mangos. I ran across the recipe below for Spicy Mango Dressing pinned by The Café Sucre Farine. It looked colorful and easy to make so I decided to give it a try. The dressing turned out to be very tasty and flavorful. It was a little thicker than I would have liked so I opted to use it as a marinade over shrimp as opposed to a dressing. The spicy mango flavor paired nicely with the flavor of the shrimp and created a fresh summer dish. I bet this dressing/marinade would even taste great on chicken. If you do want to use this as a dressing and you would like a thinner consistency, I would suggest making the dressing according to the recipe and then gradually add in more oil until you achieve the ideal consistency.

There are quite a few more weeks left in summer and I am really looking forward to creating more dressings/marinades and other dishes from the seasonal produce. If you all have any suggests of fruits or vegetables that I should use to make dressing/marinades then leave a comment below and let me know. Also, tell me what your favorite dressing/marinade to make is.

Be sure to check out the recipe below!


~Samantha J.

Since this recipe is not my own, I have provided a link to the original recipe, here.