We loved cooking for the Tricycle Gardens crew last week! They provided plenty of veggies from their farm, which we turned into appetizers for cocktail hour outside- ie. food that required no utensils.
I'll let Shannon tell you about her very popular fare, and I'll let you know about the appetizers I made. I got the babaganoush recipe here, (after googling the 'best babaganoush recipe'- why risk it?) which was really good, albeit not quite pretty enough for a photo. You probably know babaganoush. It is a bit gray. Delicious, but gray.
On the other hand, my salsa verde lent itself more toward the photogenic- as many green things can be. Also, it was pretty tasty- great with chips and as an addition to many subsequent dishes.
It all starts with tomatillos.
Toast 1 TBS each, whole cumin and coriander seed in an cast iron skillet until aromatic- 45 seconds- 1 minute. Grind in mortar and pestle.
Take the skins off of several (10-15) tomatillos and put them in the cast iron skillet over medium heat.
Add 1 large or 2 small cloves of garlic- skin on
and 4 hot peppers, serranos or jalapenos (keeping the seeds in will result in hotter salsa)
1 small onion
Heat everything until the tomatillos soften and and the chiles are a little charred on each side. (15 minutes? I will test again soon) Peel the garlic and blend everything in the food processor with salt and a handful of cilantro and juice of one lime (or to taste) and salt. Blend until smooth.