Salsa Fresca de Tomatillo con Aguacate ( Fresh Tomatillo Salsa with Avocado)

This Salsa is blended fresh, no cooking is involved. The avocado blended with all the ingredients, gives it a delightfully creamy texture. The freshness of it makes it best for seafood but also great on anything else.


Makes about 4-5 cups

Ingredients

1 lb of tomatillos, husk removed
4-6 serrano peppers (I used 6, had a good kick to it)
1 bunch fresh cilantro
1 avocado
1 small yellow onion
Juice of 1 lime
2 tsp kosher salt
1/2 cup water


In a bender, put all your ingredients minus 1/2 of the avocado, half the onion and about 1 tbsp of the cilantro and set those aside. Pulse the ingredients until somewhat smooth and transfer to a large bowl. Dice the other half of the avocado, mince the cilantro and half of the rest of the onion, then mix into the blended salsa along with water. Taste for salt and serve with tortilla chips, use as a salsa topping on any protein or add to your favorite tacos or antojitos (Mexican snacks/bites).

Enjoy!

Salsa de Uña

La Dama Cooks Salsa Part 1 begins with Salsa de Uña. This salsa originates from Jalisco, Mexico where my moms side of the family is from. Similar to Salsa Mexicana or "Pico de Gallo", only this one has both tomatillos and tomato. The name is a bit strange, it translates to "fingernail salsa". Back in the day it was made without a knife and women in Mexico would use their finger nails to "picar la verdura", chop the vegetables, hence the name Salsa de Uña "fingernail Salsa". Sounds strange I know, but there weren't much of kitchen utensils back then. Thank god for good knives! 

Hope you enjoy one of my family favorites!


Makes About 4-5 cups

Ingredients

✔️4 medium tomatillos, husks removed and diced small

✔️4 large roma tomatoes, diced small

✔️1/2 cup yellow onion, minced

✔️1/4 cup or more of cilantro, minced 

✔️1-3 fresh jalapenos seeds removed (optional), minced 

✔️2 tsp Mexican oregano

✔️Juice of 1 orange

✔️Juice of 1 lemon

✔️Salt to taste

In a large bowl, add all your ingredients, mix well and let it chill in the refrigerator for 30 minutes. Before you serve, drain, mix, and taste for salt. Serve with tortilla chips. 

You can substitute Serrano's for Jalapeños if you'd like and even add a habanero if you really want a kick. 

This recipe is also good with seafood, poultry or any meat as a topping. Mix it in with some canned albacore tuna for a yummy and bright tuna salad or add your favorite beans with cotija cheese for another bright dip! 

El Molcajete (seafood spice blend)

El Molcajete is a spice blend I created and made in a molcajete (mortar and pestle) to season seafood, but can be used on anything. It resembles Old Bay Seasoning, but with a Mexican twist. I used it yesterday to season shrimp I was roasting for my Shrimp Escabeche.

The flavors are bold, earthy and with a nice kick. Leave the ingredients whole to use as a pickling spice.

Enjoy!



Makes about 6 tbsp.

1 tbsp pepper corn, ground in molcajete or mortar and pestle
1 tbsp coriander seed, ground in a molcajete or mortar and pestle
6 bay leaves, ground in molcajete or mortar and pestle, veins removed
1 tbsp kosher salt
1 tbsp crushed red pepper flakes
1 tbsp dried Mexican oregano, any veins removed (can be purchased in a Mexican market or your super market in the international isle)
1 tsp Hungarian paprika
1 tsp garlic powder


Ground the pepper corn, coriander seed and bay leaves in the molcajete or mortar and pestle separately, then put the three of them back in along with the rest of the ingredients and lightly crush together, about 20 seconds.

Store in a cool place in a spice container or labeled plastic baggie.


Gave my Roasted Shrimp Escabeche a great flavor...

Shrimp and Sausage Cioppino

Tonight's dinner is one of my favorite Giada De Laurentiis recipes, Shrimp and Sausage Cioppino.

Not your traditional cioppino, but definitly a hearty stew with great texture and bold flavor that is sure to warm your soul. Her recipe calls for Italian turkey sausage, but I used a spicy Italian sausage. Both just as good. I also added another half can of cannellini beans.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
• 4 cloves garlic, peeled and smashed
• 1 large or 2 small shallots, chopped
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 pound spicy Italian turkey sausage links, casings removed
• 2 cups white wine, such as Pinot Grigio
• 1/4 cup tomato paste
• 3 cups low-sodium chicken broth
• 1 bay leaf
• 1 pound large shrimp, peeled and deveined
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup fresh basil leaves, chopped
• 1 tablespoon chopped fresh thyme leaves
• Serving suggestion: crusty sourdough bread (I also serve it with lemon wedges)

Directions

• In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

  Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.