What a great way for us to kick off Hispanic Heritage Month!!
Here is El Burrito Mercado’s organic Salsa Verde Fresca Recipe I will make and sample at for Fox9 attendees:
Serves 20-25 PERSONS (about 6lb)
3.5 LBS FRESH TOMATILLO (peel & wash them, cut in half)
1.5 LB CHILE JALAPENO (peel, destem, cut in half)
1 CILANTRO BUNCH (wash, chop half of the stem)
3 FRESH GARLIC CLOVES
1/2 MEDIUM WHITE ONION
3/4-1 QT WATER
SALT TO TASTE
Pulse blend to desired texture/consistency, we prefer less blended. We’ll sample this with our chips!
Then head on over to the Eco Experience 11am, 1pm, and 3pm for more salsa making!
We are thrilled to be a part of Renewing the Countryside efforts, this year’s Healthy Local Food exhibit focuses on multiculturalism in our food system. Numerous cultures have had—and continue to have—lasting impacts on the food system in Minnesota. Come explore how native peoples through new immigrants have played important roles in food production, economic growth, and expanding our palettes.
We look forward to learn and grow our organic and farm to table efforts.
SALSA TOMATILLO ROSTISADA:
TOMATILLO: 8 LBS (peeled, washed)
JALAPENO: 2 LBS (de-stemmed, washed)
GARLIC: 4-6 CLOVES
ONION: 1 LARGE, CUT INTO FOUR PC
Roast all washed ingredients on a hot griddle in a well ventilated room (use hood extractor), add small water amounts and pulse blend to desired consistency, careful to not over blend, add salt to taste, we prefer a chunkier consistency.
Makes approximately 10-12lb
I’ll also show the audience how to make a guisado with this salsa.
Then, do a little shopping at our booth location in International Bazaar! Learn more about Renewing the Countryside http://www.renewingthecountryside.org
See you on Friday at the Minnesota State Fair!