California Green Salsa
I spent two years taking classes at a culinary school nearby- really just picking and choosing the classes that interested me. I was never interested in a degree, but just wanted to learn and be around other who were also really into food. I met another woman who I eventually started working with at a small catering company. We prepared meals that we sold at a local health foods store, and the meals were pretty popular. I quit when we had some differences over taxes (to put it lightly), but I took a few things away from that job.
One– Positivity and encouragement goes a long way especially when you are managing other people. There is a misconception that if you run a kitchen you need to be a screaming, pan throwing, hardass. I don’t really know anyone who would want to work for someone like that, or know of a kitchen (or any other workplace) that thrives when everyone is scared to be there. Myself, and most other people work better when they get some good positive feedback, not just negative. I think the ratio should be about 3:1 for that. Tell people when they’re doing something right- it won’t make you look soft or make them work less hard, it will make them want to work harder for you because they will feel as though they are valued and appreciated.
Two– Think long and hard about if you really should start working for or with a friend. I no longer speak with the woman that I knew from culinary school, and honestly I’m really not one to hold grudges but I just don’t ever want to see her again. I worked really hard for her and in the end she was more concerned about money than anything else (me).
Three– This salsa recipe! The kitchen that we were working in was shared with another man who was making salsa a few days a week. His green salsa was out of this world! He would always bring me a sample and I finally got him to share the recipe with me. I’ve tweaked it a bit, but it is very much similar to his. Fire roasted tomatillos, lots of lime, fresh cilantro and green onions and a firm avocado are what make this salsa dynamite. I know you’ll dig it.
Have fun!
- 1.5 lbs tomatillos
- 1 jalapeno
- 1/3 cup finely chopped white onion
- 1.5 tsp kosher salt
- 2 limes, juiced
- 3-4 Tbsp water
- 1/3 cup chopped fresh cilantro
- 3 green onions finely chopped
- 1 firm, avocado, finely chopped
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Preheat broiler and line a baking sheet with foil.
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Peel husks off tomatillos and place on the foil lined baking sheet with the jalapeno. Place in broiler and closely watch them until they get nice and charred on top. I can't give you a time for this because very broiler is SO different, but mine takes about 4-5 minutes.
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Add the charred tomatillos to a food processor, remove the stem from the jalapeno and add that as well. Process or pulse until smooth with just a few chunks remaining. Pour into a bowl, add the onions, salt, water and lime juice and stir together. Place in the fridge until room temperature.
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Add cilantro, green onions and avocado the the room temp salsa and stir together. Season with more salt to taste and add more water if it is too thick. Store in the fridge covered tightly for up to a week.
Slow Cooker Chipotle Chicken with Fire Roasted Tomatoes – The Sea Salt
March 28, 2019 @ 4:26 pm
[…] to work, and leftovers are easy to use for other things like salads or bowls (you could use this California Green Salsa or these Quick Pickled Onions). This recipe is great for a few reasons- it is A) slow cooked, […]