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.