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Salsa de la Chicha

Salsa de la Chicha

Another day, another salsa. We really love homemade salsa, so you will probably be getting a lot of these. This is a recipe that I married into, and I am so glad I did!

salsa prep

My husband’s great-grandmother used to make this salsa, and the recipe got passed down. It is pretty simple, and as you will come to notice, a lot like a lot of other Mexican food recipes.

My kids love peeling the tomatillos, but they hate the slimy fingers when they are done!

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The ingredients are simple:

15 tomatillos
1 onion
3 cloves of garlic
Salt (about 1 tsp… i think)
* 1 dried chile

*We use a chile de arbol exclusive to the area of Hidalgo that my in-laws are from, but a dried chile will do, with a variation in flavor. I would not be mad at a chipotle.

Process:

  1. Place tomatillos, onion, and garlic on heat. In spanish, we call it “burning” the vegetables. Put them on the heat until the sides are charred. Turn to get all sides.

  2. Place the dried chile in about an inch of water and boil to reconstitute it. 2 things to note here are:

    a) If you have a high speed blender you can skip this step, just add some water to the blender on the next step - but boiling it does help distribute the flavor more evenly.

    b) If you are using chipotle, you can just use the canned stuff, which is AH-MAY-ZIIIING!

  3. Blend all ingredients (including salt) until well combined, adding water if necessary - The salsa should be more liquid than you need it to be, because it will boil down in the next step.

  4. Put it back on the fire and simmer for 20 minutes.

  5. Taste and add salt, as needed.

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This Salsa is great with chips, but it is mind-blowing with things like eggs, quesadillas, or homemade nachos, not the movie theater kind (eww)… Maybe that recipe will be coming soon.

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