What's Up - Your guide to what's happening in Fayetteville, AR this week!
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try these recipes Spicy Mexican Salsa Spice up the end of the summer with some spicy salsa AUGUST 26 - SEPTEMBER 1, 2018 WhAT'S UP! 47 By KimBerly marquez and all recipeS Pico de Gallo Ingredients: • 6 roma (plum) tomatoes, diced • 1/2 red onion, minced • 3 tablespoons of chopped, fresh cilantro • 2 jalapeño peppers • 1/2 lime, juiced • 1 garlic clove, minced • 1 pinch of garlic powder • 1 pinch of ground cumin, or to taste • add salt & black, ground pepper to taste Directions: 1. Stir the tomatoes, onion, cilantro, jalapeño peppers, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. Roasted Tomatillo and Garlic Salsa Ingredients: • 1 pound of fresh tomatillos, husks removed • 1 garlic clove head, separated & peeled • 3 fresh Serrano peppers • 1 bunch of fresh cilantro • 1/2 cup of water, or as needed • add salt & black, ground pepper to taste Directions: 1. Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and serranos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted to avoid developing a bitter flavor. Continue to roast serranos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor. 2. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving. Mom's Chile de Molcajete Ingredients: • 12 tomatillos, husks removed • 10 to 12 dried arbol chiles* • 1 garlic clove (optional) • ½ white onion, chopped Directions: Heat a comal, griddle or non-stick skillet over medium-high heat. Roast dried árbol chiles and the clove of garlic, tossing occasionally, for about a minute. Remove from comal and set aside. Rinse tomatillos and pat dry. Roast tomatillos on the same comal over medium heat for about 5 to 7 minutes, turning tomatillos occasionally, until the skin has started to char and the tomatillos have softened. Molcajete method: Grind the roasted chiles de árbol in a molcajete with a couple of pinches of coarse salt, until the chiles resemble red pepper flakes. Add the roasted tomatillos and garlic, lightly breaking up the tomatillos with the pestle while also mixing them in with the chile de árbol until the mixture resembles a chunky salsa. Season with more salt, if necessary. Blender method: puree the roasted chiles de árbol, garlic and half of the tomatillos in a blender until smooth. Add the remaining tomatillos and pulse for a few seconds until salsa is desired consistency. Pour into a bowl and season with salt.