Smudge Verde

2010 April 10

I don’t get the chance to intrude on my lovely wife’s blog too often (actually, this is the first time!), so I wanted to make sure it was for something worthwhile. Now I can’t take all the credit for this recipe, and I will have to remain a little vague, as it’s the general recipe followed by our good friends, the brothers Bozarth, over at TacoTown. They have won many awards for a similar recipe and would prefer to keep the lid on exactly how it’s done. I’ll give you an idea of what you need, but the proportions and little extras will be up to you!

Fresh Peppers

Fresh Peppers

Bottom line is that this is an amazing green salsa! It goes good with a basket of chips, on a taco, or in some migas. Anything you use it on, aside from a bowl of cereal, will be made better by this sauce. Depending on the kind of peppers you use, how thoroughly you de-seed the peppers, how long you grill them, etc, you can have complete control over how this verde sauce tastes and how hot it is. Here is a general outline of what you may need:

  • Tomatillos (essential)
  • Serrano Peppers
  • Jalapeno Peppers
  • Anaheim Peppers
  • Poblano Peppers
  • Spices (onion, garlic, whatever you think sounds good, etc)
  • Some source of vinegar (I use the vinegar from a large can of pickled peppers – but you can simply use white vinegar)
  • A grill (or broiler)
  • Bag o’ chips for some taste testing
  • A cool beverage (a margarita made with Republic Tequila does the trick quite well) to cool off your flaming tounge

Now, de-seed some or all of your peppers, depending on how spicy you want it (leave tomatillos whole), and just grill the heck out of those peppers and tomatillos (the more you char them, the smokier the salsa will taste – don’t be scared, smoky es bueno). Throw them in a blender and blend them up! If it’s too runny for you you can throw the entire mixture in a pot and boil it down a bit; if it’s too thick, add more vinegar or tomatillos, either will thin it out.

There you go. Easy, simple, and incredibly delicious. And, please, get creative. I made three batches today. One similar to what I explained above, one with some habenero peppers for a little kick, and one with some organic mango mixed in for a sweet twist on this fantastic recipe. Make it your own! That’s the fun part.



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t-shirt necklace

2010 April 10

Last night was filled with Indian food, friends and making t-shirt necklaces!!!  I found this idea in Body & Soul magazine and had to try it.  It’s a great way to recycle old and make new!  So, start your Spring cleaning now and make these lovely little things with some of those old rags you never wear anymore.

Tshirt necklace blog-3

You’ll Need:

old t-shirt(s)



cut t-shirt in 3/4 inch horizontal sections.  Once you’ve got all the sections cut, pull tightly on ends where side seams are, so the t-shirt pieces curl.  When you have done this to all of them, double loop them and line up all the t-shirt seams at the top.  Take one piece and tightly loop it around the back to tie all the pieces together.  Tuck the loose end under and twist the necklace to how you like it and there you go!!!

It’s quick and fun!


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spiced party nuts

2010 March 23

I’ve been thinking for awhile about what I should do with some left over nuts from Christmas just chillin’ in my freezer.  I love nuts on salads, just for a snack, or something to nibble on when company is over, but these needed some jazzing up! However, I do have a confession.  I’ve never really been a fan of the spiced Chex mix stuff everyone makes for holiday parties.  So, it never dawned on me that I might really like spicing these nuts up and baking ‘em for a bit.  But, after looking through, “Bride & Groom Cookbook” that I received as a wedding present, if found this recipe and did just that.  A little shake of this, and little shake of that and I had a great little snack! (was that too much?) :)

party nut mix-2-4


You’ll Need:

2 c. pecan/cashews/peanuts/almonds..(feel free to mix them up too)

2tsp. garlic powder

2tsp. onion powder

1 tsp. seasoning salt such as Lawry’s

1 tsp. sugar

1/8 tsp. cayenne pepper (this is to taste, so if you like the heat…add a bit more!)

1 Tbsp. Worcestershire sauce

1 Tbsp. unsalted butter

1/2 tsp. liquid smoke

Preheat oven to 250 degrees and line a baking sheet with aluminum foil.  Melt butter and combine the Worcestershire sauce, butter and liquid smoke in bowl.  Add the pecans and stir to coat.  Combine the onion powder, garlic powder, seasoning salt, sugar and cayenne.  Sprinkle over the nuts and stir to coat nuts evenly.  Spread the nuts in a single layer on the baking sheet and bake until nuts are try and toasted, 30-40 minutes.  Let cool completely before serving.
These are great for a quick party snack or put them in a jar, tie a bow and give it to someone as a friendly gift!

Party On!


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