Photo by: Jeffrey Beall, edited by: Authur Unknown
Week 2 Tailgate Match-up
Dallas @ Washington
Teams that show themselves different come playoff time usually start laying the groundwork early. In the Patriots’ case, 20 years ago.
But the Cowboys this year look to have the early markings of a dangerous team. Dare I say it, a Super Bowl team? I think Jerry has figured out what good Mexican restaurateurs have long known, make a bangin’ @$$ salsa and give it to ‘em for free.
You can charge whatever you want for the fajita plate after that. The bling is the bottomline, not how you get that bling.
Zeke is the filet, the Kobe ribeye, in your tailgate’s 2nd act. You overpay for something that has a high spoilage rate but changes the whole party like nothing else that is legal can. You know that going in.
Amari showed last year he is your crème brulee. That Dallas D is your loaded baked potato. Witten, Cobb, and Gallup — veggie kabobs.
But Dak, while he holds out for elite QB money that will eventually pick Jones’ pocket for more than he is actually worth, is simply the chips and salsa at your tailgate. And that is not meant to be a slam in anyway. Done right, the right salsa recipe will bring them back every time.
This salsa recipe we have been rocking for 20 years. It’s a game-changer. But no matter how mind numbingly good it is, it is and always will only be salsa. You need it at the party. Gotta have it actually, but you can save a lot of money and still make one that is awesome.
That’s Dak, a perfect fit at every tailgate. But how many remember the salsa ahead of the steaks?
In the game against the Washington Racial Slurs, Salsa out negotiates the worst owner in the NFL’s squad before shanghaiing the oil tycoon with perfect scheduling!
Dallas takes Washington for a ride 31-14. Now let’s take your taste buds on a ride with some salsa.
What we need:
10 roma tomatoes, quartered lengthwise
4 clove garlic, rough chop
4 tomatillos
2 poblanos
2 anaheims
2 jalapenos
1 C med diced red onion
1/2 C cilantro
1t cumin
½ t cayenne
1 t paprika
1 t salt
½ t pepper
3 T lime juice
What we’re doing with it:
Preheat the oven to 400 degrees.
In a mixing bowl with 2 T olive oil and a pinch of S&P, toss jalapenos, anaheims, and poblanos.
Place peppers in oven on sheet pan and roast until skins turn brown.
Remove from heat and place in ziplocs to sepearte skins.
Let cool. Separate skin, deseed peppers, and set aside.
In an appropriate sized pyrex, oven roast tomatoes, tomatillos, and garlic after tossing ‘em in oil and S&P.
Watch out. Once you see a color change, pull and cool.
Remove tomatillo skins.
Save all the juicy tomato and tomatillo love that has oozed loose.
Once all the items are cooled, mix all ingredients.
Portion and puree in blender or with immersion blender to a chunky consistency.
Cool and serve.
The salsa can hold in your fridge for up to 3 weeks, unlike the ribeye ya gotta move on now. So, you get 3 to 4 tailgates out of Dak, and only 1 from Zeke.
You tell me where the value play is at.
And as always, adjust heat for varying palates. This is a template not a blueprint. Enjoy!
