August through September is the most wonderful time of the year! It means that summer reading club at the library is over, kids go back to school, it starts cooling down, Oktoberfest beers roll out, and GREEN CHILE time.
My intent every year is to post a bunch of green chile recipes. This never happens because I don’t do anything with green chile but roast it and add it to everything. I’ve been making a simple, go-to salsa verde recipe that’s perfect for enchiladas and stews. I’ve tested it a few times and it’s now blogworthy.
Basic Salsa Verde
Makes about 2 cups
4-6 green chiles, roasted and peeled*
3-4 tomatillos, peeled and rinsed
white onion (I slice off about a quarter to half-inch end of an onion)
1-2 garlic cloves
small handful of cilantro, about ¼ cup (optional)
Place the tomatillos and onion in a small saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Remove from heat and allow to cool. Reserve the liquid.
In a blender, toss the green chile, tomatillos, onion, garlic, ½ teaspoon salt, and ½ cup of the cooking liquid and blend until smooth. Add more cooking liquid until it reaches the consistency you want. Add cilantro and season with salt and pepper if needed, and blend once more until combined.
*If you’re chile isn’t already roasted, do so by placing on the grill or on the open flame of a burner until blackened on all sides. If you don’t have either, place them on a hot dry comal or cast iron skillet until blistered and blackened. Set them aside in a covered bowl for about 15 minutes to steam the skin and cool down. Peel, cut off stems, remove seeds and rinse.
I am obsessed with Silk’s unsweetened cashew milk. It’s great for savory cooking. For the calabacitas dish pictured above, all I did was saute diced onion and squash for a few minutes. Then, added a bit of cumin, garlic powder, oregano, and paprika and sautéed a few more minutes. I added some of the salsa verde and unsweetened cashew milk, and simmered for about 15 minutes.
I threw these enchiladas together real quick, so I don’t really have a set recipe. They’re totally vegan; instead of cheese they are stuffed with shredded zucchini. For the filling, I sauteed onion and garlic, added diced fresh tomato and shredded zucchini seasoned with salt and pepper. I cooked it until most of the water evaporated. Have your salsa verde simmering on the stove in the meantime.
It’s tough to find blue corn tortillas in El Paso, but now you can buy freshly made ones from Chuy’s Tex Mex Restaurant. You can buy half a dozen for $1.50 or the full dozen for $3. I heated the tortillas directly on a burner, dipped them in the simmering sauce, stuffed them with the filling, and rolled them. You can either serve them right up topped with sauce and walnut cream or bake them. To bake them, spread a bit of sauce on the bottom of a casserole pan, roll your enchiladas, spread sauce evenly over them, cover with foil and bake for 10-15 minutes in a 350° oven. Serve with sour cream or walnut cream (1/2 cup of raw walnuts blended with 1/2 cup of water) and cilantro.