Oven Roasted Salsa

I tend to prefer fresh salsas made with finely chopped raw ingredients. Last night, for a change, I made a blended salsa using roasted ingredients. Poblano, jalapeño and Serrano chiles, tomatillos, onion, garlic and tomatoes were coated with olive oil, sprinkled with kosher salt and roasted in a 425ºF oven with fan. It didn’t take … More Oven Roasted Salsa

Veggie Enchiladas

Lunch today was vegetable enchiladas. The filling was stir-fried onions, jalapeños, zucchini, mushrooms and spinach. The enchilada sauce consisted of roasted tomatillo sauce, powdered molé and broth made with homemade “chicken” seasoning and water.