Salsa Verde San Román

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Salsa Verde San Román

Recipe by Chef Martín San Román
Prep Time20 minutes
Total Time20 minutes
Course: Sauces
Cuisine: Mexican

Equipment

  • Blender

Ingredients

  • ¼ onion, rough chopped
  • 6 Serrano chiles, rough chopped Remove seeds, if you want a milder salsa
  • 10 tomatillos, husks removed and quarter
  • ½ bunch cilantro
  • 1 lime juiced
  • 1 Tbl powdered chicken bouillon 
  • 1 pinch salt
  • 2 C water

Instructions

  • Place all in blender, add water and blend until smooth.

Notes

You can add the flesh of an avocado to make the salsa creamy.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Hazelnut Butter

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Hazelnut Nut Butter

Check out the recipe for hazelnut lava cakes.
Course: Essentials

Equipment

  • Blender
  • Rimmed baking sheet
  • Rubber spatula

Ingredients

  • 240 g raw hazelnuts You'll need a blender designed to make nut butters such as a Thermomix, Vitamix or Blendtec.

Instructions

  • Preheat oven to 350°F/180°C.   
  • Spread nuts out onto a baking sheet and place in preheated oven for 5-8 minutes
  • When skins have split open, remove the nuts and let them cool.
  • Place handfuls of the nuts into a clean kitchen towel and vigorously rub them together inside the towel. Skins will rub off easily. If they do not come off, return to the oven for 5 more minutes.
  • Once peeled, place the nuts into your blender and follow the machines instructions for making nut butter (generally high setting for 1-2 minutes.
  • Store nut butter in an airtight container.

Notes

Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Simple Vinaigrette

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Simple Vinaigrette

Bottled salad dressing can be convenient but also over-priced and full of salt, sugar, and chemical additives. Fortunately, making a simple vinaigrette is one of the most basic techniques taught in culinary school. Once you know the formula, the possibilities are endless. The only trick is to remember 3 parts oil to 1 part vinegar. You will find yourself using it on salads, cooked vegetables, pasta salads, grilled chicken - anything that can use a little kick.
Prep Time10 minutes
Course: Sauces
Servings: 4 cups

Equipment

  • Blender

Ingredients

  • 3 cups extra virgin olive oil
  • 1 cup cider vinegar
  • 1 tbl salt
  • 1 tsp black pepper
  • 3 tbl water

Instructions

  • Put the vinegar, salt, pepper and water in the blender and pulse to combine until the salt is entirely dissolved.
  • With the blender on high speed, little by little drizzle in the oil to emulsify.
  • To test the flavor of the dressing, dip a piece of lettuce in, shake off the excess and taste. Add additional salt and pepper to taste.

Notes

Stored in glass jars or plastic squeeze bottles in the refrigerator, simple vinaigrette will last for several weeks.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.