Originally Posted by Kayelle
Me too Babe. I also found that I had 3 bottles of green taco sauce, and each were 3/4 empty.
I sort of made the chili mole recipe I posted Recipe Details
re: using Mole sauce yesterday--and added salsa verde. When I say sort of, I used black beans instead of kidney, made a pork stock from some pork bones in the freezer because I didn't have any beef or chicken stock in the freezer. And, when I thought I was pulling frozen corn kernels out of the freezer, discovered that it wasn't corn, it was salsa verde (I make my own). (So much for those "freezer friendly labels). I tossed a cup of that in, as well as some dehydrated plum tomatoes, fresh tomatoes, and a couple of different kinds of dehydrated hot peppers, and about 1/4 tsp cinnamon. The chili was delicious. Enough spice for my DH and for me--unusual--he likes it HOT.
I topped the bowls of chili with some fresh cilantro, chopped fresh tomatoes, green onions, shredded monterey jack cheese, guacamole, sour cream on top of which I grated some additional unsweetened baker's chocolate. The salsa verde added a very nice touch--it has just enough of a hint of lime to compliment the "hot" in the chili. No need for rice or anything else, it was a meal on its own.
Come late summer when I'm overwhelmed with corn and tomatillos in the garden, I'll post my salsa verde recipe.
PS--because I thought it was corn when I pulled it out of the freezer, I added the other cup of the salsa verde to the cornbread (serves 6--there were two of us, no leftovers). I didn't use the recipe in the attached, but rather one from one of my Jr. League cookbooks--sort of. We couldn't stop eating the cornbread and I think we each had what would be 3 "normal" servings of the chili.