KLB and I Spice it Up

Last Monday as I was ordering my co-op share KLB messaged me to see if I would pick up a basket for her at my site. Since I was going to be there, I said yes. KLB said she would come out to pick up her basket and since she would be coming out I had her get a Mexican ingredient pack too figuring we could make some Pico de Gallo, Mango Salsa, and Tomatillo Ranch using ingredients from our baskets. There was only minimal pressuring involved. Strange how that one worked out. She asks me to pick up her basket because she doesn't want to get up that early and I readily agree because I like her but mainly because that means she would have to hang out with me in order to get it. However, when I ask if she wants to make delicious yum yums together, I had to apply a little pressure. You would think I had asked her to wake up early or something. Oh well. . . I like her anyway.

Forward to Saturday . . . She arrived early in the afternoon and after we ate lunch (Dutch oven potatoes a la PE and Nathan's hot dogs) we set to work. It started out that she was going to make the Mango Salsa I made last week and I was going to make this Pineapple Mango Salsa; however, I just decided we could combine the two recipes. So we had pineapple, mango, cucumber, & red pepper mixed with the remaining identical ingredients in both recipes (lime, cilantro, jalapeno). It turned out great.

Thinking back, I guess the fun began a little before lunch with KLB and I grilling chili peppers and jalapenos on the grill so we could get them in the freezer for use at a late time. After that experience I have decided that hanging out tending to chilies over a hot grill in the middle of the hot afternoon on the hot concrete with no shade is not a good time. . . no matter how much I enjoy KLB's company. (For anyone interested I have included directions on freezing chilies below.) Two pointers - wear gloves--stinging fingers are not fun and well ventilated area--caughing up a lung is not fun either.

Next up was Pico de Gallo. KLB so kindly chopped everything while I finished prepping the chilies/jalapenos for the freezer. While the recipe I had did not include them, since we received five or so green peppers from the co-op I decided one of those would be a good addition. She made half with and half without the green pepper as her mother doesn't enjoy it. I am glad we added it as I thought it added a delightful crunch to pico de gallo.

To finish up we made Cilantro Lime Tomatillo Ranch. For this recipe I gave in and purchased Hidden Valley Buttermilk Ranch seasoning packets instead of making it completely homemade. Well after tasting the finished product KLB decided she really liked it and wanted more. So for the second batch, Tomatillo Ranch Dressing, we sort of had to wing it as I had only purchased enough for the recipe. The results? Wonderful. I won't have to buy the packet anymore. TANGENT--Why don't I purchase the packets you might ask. The number one reason--I am cheap frugal. The number two reason--I sort of like being able to pronounce all the ingredients in the food I eat. Reason number two is not something I adhere to strictly, as in I am not fanatical about it, but if I can make something and we enjoy it as much as the purchased product then I will go the extra bit to make homemade.

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Freezing Green Chilies/Jalapenos
from Sparky via various Internet sites
Print Recipe

green chilies and/or jalapenos
quart or gallon zip top freezer bags
plastic gloves

Preheat grill to medium heat. Wash and pat dry green chilies. Place green chilies on grill. Grill on each side until skin is blistered and black--about four minutes per side. As the chilies are black and blistered on each side place in zip top bag. Once all chilies are in the bag, seal the bag and set aside for at least 30 minutes to allow the the chilies to steam. After steaming the chilies are ready to be prepared for the freezer. Put on gloves.. Cut the top off of each chili. Slit each chili down the side--this is easily done with a finger. Run each chili under cold water and remove all seeds. Place on a silicone mat lined baking sheet. Place in freezer until solid then transfer to a zip top bag. Freeze for up to 1 year. Use as you would canned green chilies.

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Pico de Gallo
adapted from The Pioneer Woman Cooks
Print Recipe

5 tomatoes, seeds removed
1/2 whole large (or 1 small) onion
green pepper, diced
1/2 jalapeno pepper or more
cilantro
lime juice
salt to taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

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Cilantro Lime Tomatillo Ranch Dressing
from The Sisters Dish
Print Recipe

1 buttermilk ranch dressing packet
1/2 cup buttermilk
1/2 cup sour cream
4 tomatillos (husks removed)
1 large clove of garlic
zest and juice of 1 lime
large bunch of cilantro
1/2 jalapeno pepper (more or less depending on the heat level you like)

Put all ingredients into food processor or blender and blend away until smooth and creamy.

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Tomatillo Ranch Dressing
from Sparky
Print Recipe

1 clove (to 2 cloves) garlic
salt to taste
1/8 cup dried parsley
1 Tbsp dried chives
1 cup (real) mayonnaise
1/2 cups sour cream
4 tomatillos (husks removed)
zest and juice of 1 lime
large bunch of cilantro
1/2 jalapeno pepper (more or less depending on the heat level you like)
buttermilk (as needed to desired consistency)

Combine everything except buttermilk in blender. Blend until smooth adding buttermilk as needed to achieve desired consistency. The dressing will THIN as it sits.

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