I live in Maryland, halfway between Baltimore City and what we refer to as the “Eastern Shore.” The “other” side of Maryland. The one with the chicken farms. And the never-ending rows of corn. And soybeans. I’ve never found out if they are GMO. I just don’t buy them. There. I wait until I find a nicely-marked package
that tells me what certifies that what I *think* I’m buying is what I’m ACTUALLY buying. Having said that, I choose to support small business owners in areas other than corn and soybeans, for more of a political and moral reason rather than anything else. It’s kind of a “soapbox” of mine; I won’t explain now – it’ll take too long.
Needless to say, since I live in this area AND refuse to buy veggies at the supermarket when I can give to local farms, tomatillos aren’t something that I can readily buy…which presents a problem when I want to make a traditional salsa verde. But a non-traditional version? Challenge accepted.
“Salsa Verde” simply means: GREEN SAUCE in Spanish. Yep. It doesn’t mean: Tomatillo Sauce. Or Weirdly-Colored Salsa. Or: don’t make eat this even if they don’t serve the red kind. Salsa.
So, I took THAT and ran with it. I grabbed all of the green veggies I had out of the fridge (which sadly consisted of a single zucchini and a green bell pepper) and got to work.
Because this isn’t your “traditional” salsa verde, it does have some “weird” ingredients – like zucchini. And vinegar. And so, the taste won’t be *exactly* the same as what you might expect. But, hopefully there is a subtle reminder of tomatillos within the tang of the vinegar and the color of the veggies. Enjoy!
2 cups minced zucchini (from 1 medium-sized zucchini)
1/2 cup minced green bell pepper
4 cloves *smashed* fresh garlic
1 Tablespoon oil (I used coconut)
1 teaspoon ground cumin
1 cup vegetable broth
1 teaspoon distilled white vinegar
2 Tablespoons raw cashews
salt and pepper, to taste
Directions: In a medium-sized saucepan, add zucchini, bell pepper, garlic and oil. Cook over medium-high heat until tender. Add cumin, broth, and season with salt and pepper. Bring to a boil. Reduce heat to medium. Cover and continue cooking for 5-10 minutes. Remove from heat and uncover. Allow to cool (around 10 minutes). Then, pour into a blender and add the remaining ingredients: vinegar and cashews. Blend until smooth. Taste (!) and add more salt and/or pepper – if it needs it.
Makes: about 1 cup