Happy Seis de Mayo!…. Said no one ever. I don’t know about anyone else, but I mayyyy have overdone it a bit this weekend with the Mexican food. The boyfriend and I ordered Mexican carryout Saturday and ate the greasy leftovers the entire rest of the weekend. Bleh. Nachos and cheese and fajitas and enchiladas and heartburn…. Yeah. And I didn’t even partake in a margarita. Can’t imagine how the rest of you feel. So in our greasy, bloated aftermath, I thought I’d share some of the recipes from this weekend that made me feel GOOD.
My dad’s firm had a Cinco de Mayo salsa/dip tasting so naturally I was recruited to come up with something unique. I knew I wanted to make a black bean dip I made for the SuperBowl because it’s spicy and warm and creamy but light on calories and fat. I also wanted to make a salsa but am totally uninspired by the classic pico de gallo or red salsa. So what did I do? Went green! I worked with tomatillos for the first time and I was soooooo thrilled! They’re such a funny, sour, tangy fruit.
This is a unique fruit (or vegetable, whatever floats your goat) but I was still able to find them at my local Meijer. So don’t think you’ll be going all out and spending hours and thousands at Whole Foods or some specialty market. When I got them home and was ready to use them, I peeled the outer skin off and rinsed the stickiness off with cool water and they were ready to go!
This recipe is sooo simple! And it really only took a few pulses in my mini food processor to get a nice small dice. You want to break everything down but not turn it into liquid.
Salsa Verde (Tomatillo Salsa)
- 1 pound tomatillos, outer skins removed, quartered
- 1/2 cup fresh cilantro
- 2 large garlic cloves
- 2 Tbs onion, chopped
- 1/2 tsp sugar
- 2-4 fresh serrano chiles, seeds removed (or left in if you really wanna light it up!)
- Salt, to taste
Add everything to the food processor (I did half at a time in my mini) and pulse a few times until chopped but not runny. Drain excess liquid if it’s too wet for your taste.
Ok now for the black bean dip! I’ve adapted this recipe from one that was a “Black Bean Hummus” recipe, hence the tahini you will see. Tahini is sesame paste (also available at Meijer in the ethnic section) and gives this dip a rich nutty flavor and creamy texture. Also, a friendly reminder that whenever you’re working with chiles or hot peppers, always always always wear gloves. I inflicted some serious pain to my eyes by skipping them this time…
Spicy Black Bean Dip
- 2 cloves garlic
- 1 jalepeño pepper, seeds removed (or left in for more heat)
- 1/2 – 1 tsp cayenne pepper
- 1 15oz can black beans, rinsed and drained
- 1 Tbs tahini
- Juice of 1/2 a lemon and 1/2 a lime (or a whole of either)
- 2 Tbs olive oil
- Salt and pepper to taste
Add the garlic and jalepenño to the food processor and pulse until very finely diced. Add remaining ingredients and blend until smooth. You may need to add a touch of water or oil to get the consistency to your liking.