Happy St. Patrick’s Day, everyone! Instead of dumping questionable food coloring into my brew, I looked elsewhere for Erin-spiration.

Fresh from a trip to Mexico, I opted to celebrate with a fiery green sauce (for the Plantain and Black Bean Empanadas planned for tomorrow’s dinner). Tomatillos, garlic, onions, serranos, cilantro, and salt whirl together in seconds, revealing a tangy, spicy Salsa Verde Cruda that is almost good enough to drink on its own.