Recipe: Mexicali Skillet with Salsa Verde

Serves 2.


8-10 new potatoes, cooked
1 Tbsp. olive oil
1 small onion, finely sliced
1 bell pepper, finely sliced OR
roasted peppers from a jar
1 Tbsp. lime juice
1 cup corn kernels
1 cup un-sausage, baked tofu, or other protein
(any other leftovers that seem good, especially cooked veg)

1/2 pound tomatillos, husked, rinsed
vegetable broth
1 cup (packed) fresh cilantro
3/4 cup diced peeled avocado
1/2 cup chopped onion
2 Tbsp. fresh lime juice
4 tsp. minced seeded chiles
2 garlic cloves
1 tsp. ground cumin
1 tsp. rice syrup


Cut potatoes into big slices or, if very small, quarter. Add oil to a large heavy skillet and heat. Add potatoes and cook, stirring occasionally, until potatoes are golden, about 10 minutes. Add onions and bell peppers, if using, and cook until crisp tender, 4-5 minutes. Add lime juice, corn kernels, roasted pepper if using and protein and cover. Cook until just heated through, 1-2 minutes. Serve with salsa verde or salsa from a jar, sour cream and tortilla chips.

Drop the tomatillos into vegetable broth and cook until tender, about 20 minutes. Drain, reserving vegetable broth for another use, and let cool a bit. Add remaining ingredients and process in blender, food process or or with hand blender until liquefied but still a little chunky. Add salt if desired.