Salsa Verde

You will need:

• 3lb tomatillos
• 5 chilies de arbol
• 1 yellow onion cut into eighths
• 3-6 cloves of garlic peeled
• 3 jalapeños cut into quarters
• 3 tsp ground cumin
• 1 bunch cilantro
• Salt and pepper to taste

To do:

• Preheat oven to 450 degrees.
• Boil water in a large soup pot. Add the 5 chilies de arbol and boil for 15 minutes to rehydrate.
• Peal and clean the tomatillos.
• Cook onions, jalapeños, garlic and half of the tomatillos in a Pyrex in the oven for 15 minutes.
• Add the other half of the tomatillos to the boiling water with the chiles de arbol for 5 minutes.
• Using your blender or food processor, blend all ingredients together until it is the consistency you like.

This is great for dipping or as a sauce for enchiladas. Increase the chiles de arbol for more spice!

Orange Ginger Roasted Chicken

You will need:

• Whole chicken
• 6 large oranges
• 2 Serrano chilies, chopped
• 4 cloves of garlic, chopped (or more if you love garlic like me)
• 2-3 inches of ginger, chopped
• 2 tbs olive oil
• 1 ziplock or other bag big enough to put the whole chicken in
• Salt and pepper to taste

To do:

• Chop your ginger, garlic and Serrano
• Add the olive oil to a sauce pan on medium heat, saute ginger, garlic and serrano for 3-5 minutes.
• Add the zest of one orange to the mixture.
• Add the juice of the 6 oranges. Cook to thicken about 5 minutes. Set aside until cool
• Put chicken and marinade in the marinading bag for 2-3 hours in the refridgerator.

To cook:

• Preheat oven to 400 degrees.
• If you want to stuff it you can put in a nice brown rice or your favorite stuffing. If you're not going to stuff it you can put an extra orange cut up inside the cavity of the bird.
• Put chicken in the roasting pan. Cook as listed below and enjoy!
  

Cooking times

• Unstuffed: cook for about an hour. Use your thermometer to make sure it's fully cooked.
• Stuffed: cook for about an hour and 20 minutes.