Sunday, June 27, 2010

Second thoughts on Green Chorizo

I keep thinking about Rick Bayless, his really good cooking show, and how it reminds me of my work. I don't know a lot about Rick, but his depiction of Mexican culture on his cooking show raises the food and the people to a new level of respect. It falls in line with foodie fresh culture today, "eat local" and all that. From my experience across the border, it seems more a norm to eat what you have on hand, to eat fresh foods, and to eat local. It's crazy that we need a movement in the U.S. to bring this type of food culture about when in so many parts of the globe it's a regular part of life. Think about the salsa bar at a taco joint, and you'll see a perfect sign of this style of eating. Where we might have thought of it as a condiment bar, I think it is a sign of something more than that.

I'm not going to delve into a speech about the China Study, or about vegetarianism, I just love the salsa bar. When I have a taco in front of me and a choice of delicious toppings, a myriad of daily made salsas, green and red, and veggies I might miss on a daily basis like chopped radishes, or marinated parboiled jalapenos, I feel grounded. So this is what brought me to my recipe for today. A really REALLY simple and super good salsa using tomatillos that makes up the base for the Bayless Green Chorizo. I think it does fine on it's own, and it kills anything that comes in a jar, many brands of which I think ruin the profile of tomatillos for me and people everywhere by misrepresenting this tangy little green tomato.

  • 4 green tomatillos
  • 4 seeded roasted green chiles
  • 1 jalapeno, seeded
  • 1 clove garlic
  • 3 green onions
  • 1 bunch cilantro
  • 1 juice of lime
  • 1/4 cup olive oil
  • salt
  • 1 tsp mexican oregano
It's simple really. Just throw all these things in your food processor. Fresh, nothing cooked, and blend well. The cilantro doesn't need to be pruned especially well, just grab the leafy top of the bunch, twist it off, and throw it in. I chopped stuff up a bit, but it's probably not necessary.

This stuff is so tangy and good, I could eat it every day. And my next recipe is something I whipped up since I bought ground pork and it kind of grossed me out. I made a salad using this as a dressing, and it really rocked my world. So I'll get to that next, but in the meantime, enjoy this one with some chips or scorched tortillas.

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