Roasted Tomatillo Salsa

I used to do my produce shopping at a little place called 'Ken's'.  I made friends with the girl who worked there, Carmen, and she taught me how to make tomatillo salsa "like a Mexican".  I took her recipe and tweaked it to fit my own palate. :)

Ingredients
a handful of tomatillos, quartered
1 medium sized white onion, chopped
as many hot peppers as you like, chopped (you can use japonesas like Carmen, serranos like Noah, or jalapenos like me)
salt
pepper

Tools
Sharp knife
skillet (I use a cast iron)
food processor/blender


1. Put your quartered tomatillos into the skillet without any oil and let them cook
2. If you are using japonesas like Carmen you should roast them too but DON'T LET THEM BURN
3. When the tomatillos are soft and a little black throw them into your food processor with the onions and peppers.
4. Blend/processor to your desired consistency
5. Salt and pepper to taste

Salsa Fresa (Fresh Salsa)

This is so easy to make and literally one million times better than the canned stuff.

Ingredients (per person)
1 large tomato
1 small white onion, diced
1 jalapeno, diced
salt
pepper

Tools
a sharp knife
a food processor/blender

Steps
1. chop up the tomato into chunks
2. put the tomato chunks into the food processor/blender and process them until they are ALMOST the consistency you want
3. toss the diced onion and jalapeno into the food processor
4. pulse it a couple times until they are mixed (or more if you like it all soupy, really the amount you process from here should be based on how chunky or smooth you like your salsa)
5. add salt and pepper to taste

Moroccan Mess

MOROCCAN MESS

(This is a picture I stole off the internet.  The dish looks basically like this. LOL. I forgot to take a picture.)

My friend Maryam is a Moroccan American.  She came over one day and made a tomato and egg recipe that her Moroccan  family members had made for her.  It was good but I saw a lot of potential to make it fantastic so the next time I made it I change a couple things... then a couple more... then a couple more.  This is 'Moroccan Mess'.

INGREDIENTS 

eggs

a bunch of tomatoes (how many depends on how much mess you are making. You need to fill the pan, probably 6 or 7 medium sized ones at minimal)

1/2 an onion, chopped 

garlic, minced

1 can chick peas

a mess of spinach

cumin

salt

pepper

olive oil

pot of boiling water

bowl of ice

BLANCH THE TOMATOES and REMOVE THE SKIN

1. cut x's into the top and bottom of the tomatoes

2. boil the tomatoes until the skins start to come off

3. take the tomatoes out of the boiling water and put them in ice

4. peel the skins off the tomatoes

COOK THE FOOD

5. put olive oil in a pan 

6. add minced garlic and chopped onion and let it start to cook but don't let it cook too much

7. while the garlic and onions are cooking quarter the tomatoes, toss them into the pan

8. let the tomatoes cook, start to smoosh them down when they get mushy

9. add chick peas, spinach, cracked pepper and lots of cumin

10. when it all combines make a four little dips in the sauce and crack an egg into each dip

11. cover the whole thing and let it sit til the eggs are cooked

EAT IT

12. serve hot with crusty bread

upcycled recipes :P

Howdy. I'm Ms. Maze. I love to eat and I love to cook, too.  I like to take recipes from other people (friends, family, and the internet) and modify them so they are better... no offence to my friends, family, or the internet.

Here is my recipe book.  I'll add recipes as I cook them and include pictures. Feel free to mess these up any way you like. :) It's your dinner after all. ;)