Today's recipes:

• Time now to go make couscous salsa to take to the solstice party tonight. Adapted from Mark Miller's Great Salsa Cookbook.
• Toast 3/4 tsp each ground cayenne & coriander, & 1-1/2 tsp. cumin. Add to 1 c couscous & 1 c boiling water. Let sit covered 5 minutes.
• Add roasted, peeled & diced: tomato, 2 bell peppers & 1 to 2 poblano peppers. Add salt, pepper, & chopped cilantro to taste. Serve w/ chips.
• I like Tostitos multigrain tortilla chips, both with this & just to snack on.
• Time to go roast . . .
• Salsa made. Realized looking at twitter-recipes.blogspot.com blog that I do lots of couscous. This next week, I'll have to do easy polenta.

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Salsa verde

Today's recipes:

• The problem with Romance languages: salsa verde means very different things in Mexican and Italian cooking.
• Last week, I made some Mexican salsa verde: cover bottom of pot with water, add tomatillos and simmer until dark green.
• Puree with onion and garlic cloves. (Add roasted green chile, too, for more flavor! I used 2 Anaheims; New Mexico chiles weren't available.)
• Simmer again, about 30 minutes. Great for dipping, enchiladas, or simmering chicken in.
• For an easy entree, put 4 frozen burritos in a slow cooker, top with boneless skinless chicken breasts & salsa verde. Cook 4-6 hours.

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