Makes 6 to 8 servings Yellow Pepper Sauce Makes 2 cups
Green Mexican Ceviche
Makes 6 servings Ingredients 3 lb mahimahi, cut into 3/4-in dice 1/2 cup freshly squeezed lime juice 1 lb tomatillos, husks removed, rinsed, diced 24 manzanilla olives, pitted, finely diced 1/2 cup small-dice white onions 2 jalapeños, cut into small dice 2 firm Hass avocados (about 4 oz each), cut […]
Heirloom Tomato Salad with Green Vinaigrette
Makes 4 to 6 servings The beauty of summer tomatoes is that they need virtually no accompaniment to be delicious. That’s why this salad, inspired by the menu at Savor, on our San Antonio campus, uses just a few of our favorite flavors to bring out the best in our […]
Raw Tomatillo & Avocado Salsa
Makes 2 pints Ingredients 2 jalapeños, stems removed, halved lengthwise 10 tomatillos (about 1 lb 8 oz), husked, rinsed & quartered 1 clove garlic, peeled 1 small white onion, peeled 3/4 cup (1 oz) coarsely chopped cilantro leaves & stems 1 small avocado, pitted, peeled & cut into large dice […]
Seared Tuna with Salsa Verde
Makes 6 servings Ingredients 2 lb 4 oz yellow fin tuna fillet 1/4 teaspoon ground cumin 1/2 teaspoon salt 1 tablespoon freshly ground black pepper Salsa Verde 3 tablespoons olive oil, plus as needed, divided use 2 cups finely chopped tomatillos 2 jalapeños, seeds and ribs removed, finely chopped 2 […]