Today, I walked in the kitchen door to find Raul putting the final touches on a salsa verde, utilizing the balance of our season’s harvest.  It is unique in that this salsa features several types of peppers, jalapeno, serrano, and sweet bells. In addition, he utilized a bowl full of cilantro and parsley that continue to flourish in our November garden.  Finally, he added equal parts of tomatillo (to the peppers), a handful of garlic cloves and the biggest Spanish onion in our pantry.

Ingredients for Salsa Verde:

4 quarts mixed peppers
4 quarts tomatillo
2 cups chopped Spanish onion
10 cloves garlic
2 bunches cilantro
2 bunches parsley
2 tablespoons sea salt
4 quarts water

To get this salsa started, combine the peppers, onion, garlic and tomatillo in a large pot and add the water.  Place that pot on a stovetop over medium flame and simmer for 45 minutes.  Place the salsa in the refrigerator and cool overnight.  In the morning, combine the ingredients in a blender and run on high until smooth.  Season to taste with sea salt.  Finally, transfer the mixture to a sealable container and hold cold until needed.

For the Enchiladas:

The enchiladas today were filled with roasted sweet corn, spinach, potatoes, carrots and celery.

It helps to heat the corn tortillas over a low flame to soften them prior to filling.

Top the filled enchiladas with salsa verde and shredded cheese.

This recipe represents a restaurant portion.  It is a perfect amount for a big family gathering or a reunion.  If your crowd is not that large, reduce it appropriately and put the extra in a Ziploc for the freezer.