Caldo Sin Res and roasted salsa

Caldo Sin Res

• 4 small ear of corn (fresh or frozen)
• 4 potatoes cut into quarters (any will do)
• 2 squash sliced
• ½ head of cabbage cut into quarters
• 4 carrots
• 2 stalks of celery cut into quarters
• 1 tomato
• ½ onion
• 1 handful of cilantro
• 6-8 cups of water

 How to: Begin by adding corn and carrots to a pot filled with water. Season with salt to taste. Meanwhile that cooks in a pan cook chopped tomato, chopped onion until softened with a tiny bit of oil or water. Once tomato and onion are softened add cilantro and cook for a couple of minutes. Season this mixture and then add it to your pot with the corn and carrots.  15 minutes after your corn and carrots have cooked add your potatoes and celery. Let your potatoes and celery cook for about 15 more minutes or until they begin softening. Lastly add your squash and your cabbage. Once all veggies are softened it is ready to eat. Serve with lime and fresh roasted salsa.

You may add any vegetables you like, even some garbanzo beans for added protein.

If you are using frozen corn, you may not need to cook it as long and can add it later to your caldo.

Easy Roasted Salsa

• 2 large tomatoes
• 1 serrano chile
• 1/4 onion chopped
• 1 handful of chopped cilantro

How to:

Begin by roasting your tomatoes and chile either on top of a stainless steel pan, covered in foil, or toasting them over fire. Make sure that all sides are roasted equally. Once roasted blend in blender with onion and a bit of chopped cilantro. If you like it chunky blend for less time or use a molcajete. Top with more chopped cilantro. Salt to taste.

Some people add lime juice too, you can do that or leave it as is.

This makes a small batch, if you like more onion add more.

Enjoy!

-chichiliztli