ROASTED TOMATILLO & AVOCADO SALSA 6 to 8 tomatillos (about 9 oz/250 g), husks removed ½ white onion, cut into large pieces 6 cloves garlic, unpeeled 3 serrano peppers, or to taste, whole with stem removed 1 lime, juice only, plus more to taste
1 bunch fresh cilantro, roughly chopped, bottom 1-in (2.5 cm) of stems removed 3 green onions, roughly chopped 1 large ripe avocado, peeled and pitted ¾ tsp (4 ml) salt, plus more to taste
1 Preheat a cast iron pan over medium-high heat, then add tomatillos, onions, garlic and serrano peppers. Toast until everything is lightly blackened on both sides.
2 As vegetables become charred, remove from pan and add to a blender or food processor, making sure to first remove garlic skin. Purée, then cool to room temperature. Add lime juice, cilantro, green onions, avocado and salt and purée again until smooth. Adjust seasoning to taste. Serve with grilled fish, chicken or steak, try with eggs or use as a dip for grilled cheese sandwiches. Can be stored in an airtight container in refrigerator for 2 to 3 days before colour starts to change, but safe to eat within 5 days. Makes about 3 cups (750 ml) PAIRS WITH RED TRUCK LA STRADA ITALIAN PILSNER $13.99 BC Craft 295095 6 × 355 ml
DOS EQUIS ESPECIAL LAGER $17.49 Mexico 156174 6 × 355 ml
BLUEBERRY HABANERO SALSA 4 habanero peppers, halved and seeded 1 small white onion 3 cups (750 ml) fresh blueberries, divided 1½ tbsp (22.5 ml) agave syrup or honey 2 tsp (10 ml) minced fresh ginger ¾ tsp (4 ml) dried oregano ½ tsp (2.5 ml) each salt and freshly ground black pepper 2 limes, zest and juice ½ cup (125 ml) roughly chopped fresh cilantro 2 tbsp (30 ml) chopped fresh mint 2 tbsp (30 ml) finely sliced green onions 1 Preheat barbecue grill to high and lightly oil grill. 2 Place habanero peppers and onion on barbecue and grill until lightly charred on both sides.
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