Steak again, I feel like such a piece of shit but I'm sick of succulent beef being the only cheap thing at the store. I also know it's not the healthiest to eat meat, let alone beef, super often so I try to vary up protein but like. jfc. How can like, trout and chicken be more expensive than a ribeye. Anyway. Had it with stir-fried green peppers and a green salad.
Cabbage stir-fry with oyster mushrooms, korean green peppers, aromatics, and broccoli, except the sauce I made was like, soy sauce, mirin, and broad bean paste. A few other things I'm sure, but I had two beers today and my memory sucks.
Today, I'm making chorizo quesadillas with homemade salsa.
I made a rly good salsa btw, we do eat spicy but this one is very palatable as long as you eat spicy in general, I was just looking for flavor.
SOAKING PHASE
like 3 dried cascabel chiles or guajillos if no cascabel
like 15 dried pequin chiles
like 10 dried chiles de arbol, i rehydrated like 18 but i don't think i used them all. i guess just don't throw them away. Keep the water in case you need to thin it down, and probably throw a bit in either way because it's really flavorful.
CHARRING PHASE
3/4 of a large white onion, either charred over a burner or stir-fried on high heat in a wok with some oil.
a head of garlic, '' ^ ''
6 roma tomatoes, '' ^ ''
2-3 jalapenos with striations, '' ^ ''
(once you're done charring or stir-frying, wait for it to cool down and put in the blender)
BLENDER PHASE
if you dry-fried, add a bit of neutral oil for texture.
add about a bunch of cilantro, stems included if your blender or food processor won't fuck that up
2-3 fresh limes, pressed
a tiny bit of cumin, start slow because nothing enrages me more than a salsa that just tastes like cumin lmfao. I know that's an intentional thing for some people but I'm not a spic and it bother me when it's too much.
s & p
I would have added tomatillos to the char step but we're retarded and forgot them. Was still great, though.
It isn't meant to be an authentic salsa for the record, but I thought it rivaled a lot of the ones I've had from trucks, restaurants, and friends. I do plan on serving it to spic friends to see what they think, but not today.
I have since fed it to a spic neighbor who said it was the best white people salsa she's had but that to be truly authentic, it needs to be slightly sweeter so she added like a quarter cup of chile water with idk a tablespoon of piloncillo and it IS nice, but in my hubris I prefer it without. NBD because I reserved half prior to changes knowing they would happen and gifted the other half to her. Anyway if you try this and something is missing, try that.