Recipes to Elevate Your Summer Parties

Milissa Silva, the owner of El Burrito Mercado, shares a recipe for Salsa Verde and a popular way to have beer that’s making the rounds online.

Michelada

2 lime wedges – one to moisten the rim and one to decorate the glass
Salt, enough to coat the rim of glass
2 tsp Tajin Powder (or finely crushed spicy seasoning)
1 cup ice cubes – about 4 or 5 cubes per glass, optional
2 Tbsp lime juice
1 tsp Tabasco Sauce or Cholula or tapatio brands
½ tsp Worchestershire sauce
½ tsp Maggi Sauce
Cold Mexican Beer
½ cup Clamato juice

Rim the edges of two tall beer mugs with a lime wedge, then turn the glasses upside down to dip first into the salt and the into the Tajin and coat the rims. You can mix both to make a single mixture.

Add half a cup of ice cubes to each glass.

Add the lime juice, Maggi Sauce, Tabasco Sauce, and Worchestershire sauce, Clamato and mix with a spoon.

Slowly pour one beer into each glass at a 45 degree angle. Garnish with lime.

 

Salsa Verde

6 tomatillos, husked and washed
3 Tbsp chopped onion
1 clove garlic
2 or 3 serranos peppers or 1 jalapeno
Salt to taste
About 3 cups of water to cook the tomatillos and peppers.
4 Tbsp chopped cilantro, optional

In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered for 12-15 minutes. (until they change color and are soft)

Drain, reserving ¼ cup water of the liquid.

In a blender, puree the peppers, tomatillos, garlic and chopped onion and salt, add reserved water if needed to get a saucier texture. (Cilantro can be added to sauce blended or as a garnish)

Makes 2 cups of salsa preserve in refrigerator up to five days or freeze

Option 2: once the sauce has cooled, add additional ingredients such as chopped radish, avocado, cucumber, and onion.