first CD. I was going to set her up with my cousin Rob, and then I found out she was moving to Alaska for a guy! Considering she grew up in Alabama, I was surprised and pleased for her :)
While we made lots of music, I had the opportunity to taste some of her fabulous cuisine. I will never forget her mini pecan tarts with the the most flakey little crusts, or the time she catered all the food back stage for a concert in Dover (the choir literally snarfed everything down). And I do believe she had this salsa at that concert. It was a-maz-ing!
I invited Jenny to send a recipe as a guest post on this blog, and I'm so glad she did!
As Jenny says -
Here is the salsa recipe, I usually double the recipe. It keeps pretty well in the fridge for a couple of days, but trust me if you make it for a party it'll be gone quick!! You'll need a hearty chip, the thin ones break too easily.
The Herb Dressing makes quite a bit more than you need for the salsa. I've used it on fish also, it's a good all purpose blend.
The recipe is from a magazine I get called "The Herb Companion". It's such a fresh and bright salsa, wonderful for hot summer days! You'll love it, enjoy!
1 large poblano chile, roasted, peeled, seeds and stem removed, cut into 1-inch pieces
3 to 4 cloves garlic
1 cup firmly packed parsley leaves and tender stems
1/4 cup cilantro leaves, packed
2 tablespoons rosemary leaves
2 tablespoons oregano leaves (Yucatan or Cuban type if available)
1 tablespoon coarsely chopped orange peel, colored portion only
1 small serrano chile, seeds and stem removed
1/2 cup olive oil
1/2 cup fresh lime juice
1/2 teaspoon salt
Combine all in blender and puree until smooth.
TOMATILLO, ORANGE AND AVOCADO SALSA
1/2 pound tomatillos, husks and core removed, washed and cut in 1/4-inch dice
1 large ripe avocado, peeled, pit removed and cut in 1/2- inch dice
1large seedless orange, peeled, segments cut into 1/2 -inch pieces
1/2 cup slivered red onion (soak in sugar water if too hot)
1 to 2 teaspoons minced, seeded jalapeño or serrano chiles
Juice of 1 lime
2 tablespoons Fresh Herb Seasoning Blend
Salt to taste
Additional chopped cilantro for garnish
Combine all ingredients in a glass or stainless-steel bowl. Toss lightly and taste for seasoning; adjust to balance salt and acid.
3 hours ago