Ramona's Green Sauce

My friend Ramona spent two days teaching me how to make tamales. I still have no idea how to make a tamale. Not because I'm stupid necessarily but, Ramona has been making tamales her entire life and I'm pretty sure she has never used a measuring cup or spoon, ever. She can even cup her hand and tell me exactly how much salt is in the cup of her hand. That's great for Ramona, and a talent I envy but, I need measurements!

So, of all tamale learning I did during that two days, the only thing I can remember and attempt to repeat, is the green sauce. No measurements but, I swear, you don't really need them. We made two trays here because we were making a lot of tamales but, one tray would probably be more than enough.

Place tomatillas, onions, garlic, jalapeno, banana peppers and serano peppers on a cookie sheet. You can look at the amount that we put on the tray, keep in mind how spicy you want your sauce. Drizzle with olive oil.

Bake in the oven at 350 or 375. Turning the vegetables over once they start browning and bubbling. Cook again. It really is beautiful!

Place all in blender and blend! Use on anything you can dream up. I've served with tamales, fajitas and even as salsa.

Just For Trase...So You Don't Have To Wait To See Me

This is one of our favorite dips. My friend Andrea discovered it and it is made quite often between myself and our other friends. It usually pops it's little bean head into every get together we have.

Corn Salsa

1 bunch cilantro, chopped fine

6-8 roma tomatoes, diced (I typically only use 3 or 4)

5-6 ripe, but firm avocados, diced

1 bunch green onions, chopped fine

2 cans shoepeg white corn

1 can black-eyed peas

1 can white beans (navy or great northern)

1 pkg. dry Good Seasons Italian dressing

1/4 c. fresh lime juice

1/4 c. olive oil

1 bag tortilla chips

Drain and rinse the white beans and black-eyed peas in a colander. Partially drain the shoepeg corn; do not rinse. Add corn and beans to a large bowl. Mix dry dressing with lime juice and olive oil. Dice Avocados. Add avocados to dressing to coat, so they don't turn brown. Toss and add to corn mixture. Add minced cilantro, green onions, and diced tomatoes. Chill the salsa for at least an hour to allow flavors to meld, or make the night before. Serve with regular or hint of lime tortilla chips.

Our Salsa

Every year for Christmas we make salsa to hand out to our friends and to a few people that we need to bribe ourselves back into favor with. We make this salsa all year long but, in mass during Christmas time. I'm going to have to come up with a new large container for mixing it because the one we use has become Darby's foot icing bucket.

People are always asking for this recipe. It was originally a recipe from my friend Penny Burns but, we've made a couple of changes. Be warned, it has great results! This salsa has gotten us on some great Christmas treat lists! Mainly, Sister Oettli's tamale list...The highlight of our Christmas.

For all of you who have been under the mistaken impression that the Richards put in a lot of work for this salsa, I'm sorry to say, it is not more complicated than it is. Absolutely no cooking or canning. So, eat it right away...it won't last forever.

Salsa

Penny's base:

1 can stewed, mexican-style tomatoes

3 roma tomatoes

1/2 white onion

1 hungarian pepper (we use, what I call, banana peppers)

5 slices of jalapenos (I don't actually count out the 5 slices)

garlic salt

We add:

minced garlic, cilantro, fresh squeezed limes (no exact measurements)

Put everything in a blender and mix. The secret ingredient: Lime tortilla chips, preferably Tostitos.