Veronica Hodo

Mondays are for shrimp stock! Perfect for using those shrimp shells you got left over from your étouffée

Please love yourself today, even if it is just a little.

I love you for everything you do!

It’s been almost a year and this still trips me the f**k out every time

When you couldn’t even wait to dig in

Pistachio crusted chicken breast with roasted sweet potato and shallot atop pan seared asparagus ... feels good to _cook_ again!

Your girl went and did a thing… ✌🏻💜

When you work at and get to make the best turkey sandwich in Phoenix 🤤🤤🤤

I just had to explain to my therapist who Julia Child was. I’m done. Officially a f**king dinosaur. 🦕 Do kids just not get sick and watch in the afternoon?

So here in Arizona it’s hatch chili season and everywhere has them super cheap. They’re so fresh and vibrant I figured for Taco Tuesday that I’d make a crisp salsa verde out of some roasted chilis and tomatillos! Just a few ingredients and you can have this whipped up in just a few minutes.

Hatch Chili Salsa Verde

What you need:
1/2lb (225g) tomatillos
3 hatch chilies
2 cloves of garlic
1 lime
Salt and pepper

Yield: 1 cup.

It’s real simple, but the one thing you want to do is roast off the vegetables first before making the salsa. Place the peeled tomatillos and hatch chilies on an open gas burner for a few minutes, or if you don’t have a gas range, place them in the oven at 350°F (180°C) for about 30 min.

Under running water you will want to rub the black exterior off the chilies, if you charred them, also remove the top and any seeds.

Then it’s just all in the pool in your favorite food processor, minus the lime. Just add the juice of that. Blend until desired texture. Salt and pepper as you go to taste.

💜 ya!

Pickle juice, au jus, and mayo. You’re welcome.