Great speech tonight by the President. Although I personally didn't need to be reminded about why we are in Iraq and the need to conduct the War on Terror, I understand that most Americans don't possess my attention span to matters of national security. Let's hope that the message got through, this war is worth fighting, we didn't ask for it but by God, we are going to finish it and the best means to ensure that is re-electing President Bush this November.
OK, this is a quickie post as my son requires some attention and I need to hit the rack. Tired and sore after a day spent working on the golf game. Still waiting on the new sticks so I can bring Sheep Hills to it's knees....Anyway, I was fortunate enough to have my sainted Mother visit this weekend and I got her to show me the secret to truly great salsa verde...here it comes...direct from Mama Villa's Cocina...
Ingredients:
One bunch of fresh cilantro
Four cloves of garlic
Beer
Salt
Six Anaheim Chilis
Three Serrano Chilis
Six small or medium tomatillos
In a skillet (preferably cast iron) over medium high heat, roast the chilis until the skins are blackened and the chilis become soft. Remove them from the heat and wrap them in moistened paper towels and put them into a plastic bag or ziploc. Close it up and leave them to cool. While the chilis cool, peel the leaves from the tomatillos and then boil them in a saucepan. When softened they are ready to add to the blender. Once the chilis cool, peel the blackened skin from the chilis and transfer them to the blender along with some of the cilantro, the garlic and a pinch of salt. Blend on chop setting until the mixture begins to get liquid. Now add a small amount of beer for additional liquid or water as you prefer. Continue to blend until the mixture is only slighty lumpy or smooth to your taste. Sample the product. It should be slightly hot from the serranos. Now some people prefer jalapenos but I think they tend to overshadow the Anaheims instead of complimenting them with a little heat. Once again, taste it and add salt or beer to taste. This recipe will produce enough salsa to supply 6 for tacos at supper or a like number of enchilada servings. It is also a wonderful base for chili verde pork. Good eatin' on ya!!!
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
OK, this is a quickie post as my son requires some attention and I need to hit the rack. Tired and sore after a day spent working on the golf game. Still waiting on the new sticks so I can bring Sheep Hills to it's knees....Anyway, I was fortunate enough to have my sainted Mother visit this weekend and I got her to show me the secret to truly great salsa verde...here it comes...direct from Mama Villa's Cocina...
Ingredients:
One bunch of fresh cilantro
Four cloves of garlic
Beer
Salt
Six Anaheim Chilis
Three Serrano Chilis
Six small or medium tomatillos
In a skillet (preferably cast iron) over medium high heat, roast the chilis until the skins are blackened and the chilis become soft. Remove them from the heat and wrap them in moistened paper towels and put them into a plastic bag or ziploc. Close it up and leave them to cool. While the chilis cool, peel the leaves from the tomatillos and then boil them in a saucepan. When softened they are ready to add to the blender. Once the chilis cool, peel the blackened skin from the chilis and transfer them to the blender along with some of the cilantro, the garlic and a pinch of salt. Blend on chop setting until the mixture begins to get liquid. Now add a small amount of beer for additional liquid or water as you prefer. Continue to blend until the mixture is only slighty lumpy or smooth to your taste. Sample the product. It should be slightly hot from the serranos. Now some people prefer jalapenos but I think they tend to overshadow the Anaheims instead of complimenting them with a little heat. Once again, taste it and add salt or beer to taste. This recipe will produce enough salsa to supply 6 for tacos at supper or a like number of enchilada servings. It is also a wonderful base for chili verde pork. Good eatin' on ya!!!
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
posted by Smilin' Paul Villa | 8:41 PM
0 Comments:
Post a Comment
<< Home