Today homemade Mexican was just calling my name.
One of the other fun things about Chester County is tucked in here and there are little ethnic grocery stores and organic grocery stores, in addition to regular grocery stores and farm markets. I have also discovered the regular grocery stores have a better selection than their counterparts I was used to on the Main Line. And I am not even talking Wegmans, which while lovely I find waaaaayyy too expensive.
So today there I was minding my own business and that chicken I roasted the other night practically screamed “enchiladas!” so I thought, why not?
While I was out dodging the Buicks from the Retirement Vatican also known as Hershey’s Mill, I thought I would like fresh salsa too, so I picked up all the ingredients, snipped herbs from garden and dinner smells marvelous and is only a few minutes away from being served.
I would have to kill you if I told you my secret enchilada recipe, but I will tell you today it also contains fresh Queso which I found in my travels today – in the dairy case, not by the side of the road.
My salsa recipe – which gets tweaked here and there:
4 round, ripe, preferably organic or local tomatoes (not huge, just average)
1 large red onion
1 yellow or orange sweet pepper
1 small bunch of cilantro
fresh basil, oregano minced
1 packet of Goya Sazon
Dash sweet paprika
Dash smoked paprika
salt and pepper
Lime zest of two limes, juice of three limes
1 pleasantly plump Jalapeno pepper, diced and seeded
It’s not rocket science, only salsa, so chop it up, toss it in a blender or food processor and pulse until desired consistency is achieved (we are of a couple different minds in my house – I like it more chunky, the boy and the man prefer it a little more smooth even if to me that is Gazpacho’s kissing cousin.)
It keeps a few days nicely in the fridge.
Domestic Diva over and out.