Did I mention this already? I was searching for GMO-free masa (because we hate GMOs but loooove tamales) and contacted Bob's Red Mill about their masa...
Thank you for your e-mail. Here at
Bob’s Red Mill, we only purchase identity-preserved products that
originate from non-GMO seed. We think it is very important to offer the most
natural, wholesome flours and grains. You can purchase our products knowing
that we make honest decisions on behalf of our customers.
note that the reason we do not label our products as non-GMO is because we cannot
guarantee the complete absence of genetic modification in our products because
of wind drift, pollinators and our lack of testing equipment. We are, however,
venturing into GMO testing so that we can
guarantee our products’ GMO-free status. This is a new venture that will hopefully
be in fruition by next year.
Let me know if you have any further questions,
There is almost always some in the fridge these days (as long as we have cilantro of course).
I was inspired by Homesick Texan's tomatillo salsa recipe but since my tomatillos aren't ready in the garden didn't produce at all (!) and half of us don't do spicy, I made some alterations. Here's what I do:
1 large can tomatillos
1 can green chiles (we use mild)
1 bunch cilantro
onion (1/4? 1/2? depends on the day)
a few garlic cloves
whole cumin and pepper
Blend all that up then simmer a pinch of whole cumin in a tablespoon or so of olive oil. Careful not to burn it. After a few minutes, when the cumin is slightly softened and the oil is nicely infused, pour your salsa into the pan right on top of the oil. You can call it quits at this point or cook the salsa a little. Your choice. I do it a different way each time I make it.
Stir this into soup, eggs, scoop it with chips, use it as an enchilada sauce, a topping for rice, potatoes, or mix it with yogurt for a creamy green salsa.
I can't wait until I have fresh tomatillos again!
P.S. Since I first drafted this post I've stopped cooking the salsa. I think I liked it better that way but I am very short on time because someone, lets call them "Poppyseed", gets impatient. Anyhow, I just pour the cumin/olive oil into the blender with the salsa and give it one last swirl. Pretty darn good.