Salsa Verde and Tubular Meat


I never say no to tubular meat. I can’t tell you how much money I’ve wasted on overpriced dogs at Phillies games and at concerts when I in no way need a hot dog. Last summer I found myself with an entire freezer full of Ballparks after a sale at Wegmans. It’s become a running joke among my friends that I am a hot dog hoarder (make fun all you want, I ALWAYS have hot dogs). And two weeks ago on a trip to Chicago I FINALLY visited the infamous Hot Doug’s, which remains one of the best meals I’ve ever eaten in Chicago (it was the only meat I had covered in slices of brie, and…..there were cheese fries).

Anyway. To kick off the release of the new book Haute Dogs, a bunch of other bloggers and I were asked to each make a component of the Ecuadorian Street Dog — and I volunteered to do the Salsa Verde. In my opinion, any salsa made with tomatillos is just superior. The flavor, the texture…I could drink this stuff like soup. I don’t, but I could. And sometimes I do throw it in a batch of white chicken chili, because why not? This salsa verde, however, is unique because it contains tomatoes, making it less verde than I prefer, and definitely less picante, but delicious on a piece of meat. It’s better if it makes it on o food, and isn’t just eaten straight from the bowl. Trust me.

 Salsa Verde from Haute Dogs by Russell van Kraayenburg

1 pound tomatillos, skinned and halved
2 medium tomatoes, quartered
1 small white onion, quartered
1/2 small jalapeno, seeded
4 cloves garlic, finely chopped
Juice of 1 lime
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper, to taste.

1. Preheat oven to 400 degrees F. Place tomatillos, tomatoes, onions, and jalapenos on a baking sheet and roast for 15-20 minutes or until they begin to brown around the edges.

2. Place roasted vegetables in the bowl of a food processor. Add remaining ingredients, and process until vegetables are broken up but still slightly chunky.

3. Let salsa cool before serving. Store in an airtight container in the refrigerator for up to one week.

To see the rest of the Ecuadorian Hot Dog toppings throughout the month: Boulder Locavore  for the Spicy Aji Sauce; my personal canning idol Marisa at Food in Jars for ketchup/mustard/mayo; Love & Olive Oil for fries & potato wedges; and of course, the man himself, Russell van Kraayenburg at Chasing Delicious for the bun and the actual dog.

You may also like

Leave a comment