Salsa Verde & SYTYCD

salsa verde

It isn’t any news that I love me my TV shows.  But there is only ONE reality TV show that I must watch religiously, and that show is So You Think You Can Dance.

I can remember the first time that I just happened upon it back in college, and I was instantly hooked…. and completely jealous that I couldn’t dance like the near professionals on the show. I realize how illogical my jealousy was/is.

The Season 10 finale was Tuesday night, and I am one happy girl. This season was INCREDIBLE. Soooo many amazing dancers. Travis Wall… your choreography… IT. KILLS. ME. And I love it. And the group number…. the music with the rocking chairs! It’s so moving (pun not intended)!

SYTYCD and Salsa Verde go together for obvious reasons right?

One, they both start in an “S.”

Two, they both….. uh…. are loved by me!

Third, why do they have to have something in common?!

Fourth, can’t a write about two very separate loves in the same blog post?!

Fifth, salsa is a kind of dance!!!

salsa verde, sincerely jill

Ok… this is a stretch, but just go with it: both SYTYCD and Salsa Verde instantly became favorites as soon as I came in contact with them. Love at first watch/bite. Once you start, I dare you to not have some more! So please, go whip up some salsa, plop down, and watch these dances. You won’t be disappointed!

Sincerely
PRINTER FRIENDLY Salsa Verde & SYTYCD
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
4 cubanelle peppers
2 anaheim peppers
7 tomatillos
1 medium sweet onion
1 jalepeno
1 lime
1/2 avovado
1 tsp salt
heaping handful of cilantro
DIRECTIONS
1.

Preheat oven to 500 degrees. Arrange the racks so that two are close to the center of the oven. Line two baking sheet with aluminum foil.

2.

Remove the husks of the tomatillos, rinse with water, and dry. Cut them in half and place them cut-side down on one of the lined baking sheets.

3.

Cut the cubanelle and anaheim peppers in half. Remove the seeds and stems and place cut side down on the other lined baking sheet.

 

4.

Place the baking sheet with the tomatillos on the top rack and the peppers on the bottom. Roast in the oven for about 15 minutes (switching pans halfway) or until the skin begins to turn black.  Remove from oven and allow to cool.

5.

Once cool, add all the ingredients to the bowl of a food processor and processes until it has reached a desired consistency.

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