Verdolaga Sauce

Serves 2

• 2 Roma tomatoes, quartered
• 1/2 white onion, quartered
• 1 jalapeno, seeded and halved
• 3 cloves of garlic, peeled
• 1 bunch verdolaga (about 2 cups)
• 1/4 cup ricotta or queso fresco
• 1 tsp cumin
• 1 tsp oregano
• 1 tbsp annatto seeds
• 1 tbsp oil
• salt and pepper

In a food processor or blender, puree tomatoes, onion, jalapeno, cumin, oregano and garlic to a coarse paste. Chop the verdolaga into 1" - 2" chunks and place in a sieve set in the sink. Boil some water in a kettle and pour slowly over the verdolaga¹.

In a nonstick skillet over moderate-low heat, combine oil and annatto seeds. Cook slowly until the oil is strongly colored and the seeds are toasty brown. Discard the seeds and turn up the heat to medium.

Pour the paste into the skillet, add the verdolaga and cook until thick. Stir in the cheese and continue to cook, stirring occasionally, until it's thick and bubbly.

Serve in tortillas, either alone or with other ingredients, or spread over grilled or baked chicken and rice, or pour over thick cuts of bread and shredded pork... Be creative. :)

Notes:

1. Yes, this is basically the fast way to blanch a small amount of vegetables. If I had had a burner and a pot free, I would have boiled some water and dunked them for 10 - 15 seconds. I didn't, so I used the electric kettle.