Ah, fall... I've been waiting for you all summer long. With your warm-hued sunsets and crisp time-to-wake-up mornings. I feel I can relax again after an extremely busy and tiring summer.
I'd like to say that I've been away from this space perfecting salsa recipes, but unfortunately, it hasn't been all fun and cooking. School and life were quite hectic and busy this summer. That said, I have spent quite a bit of time making this salsa. Repeatedly.
My garden's tomatillo harvest is robust once again this year and they're finding their way into many of our meals. I've also grown fond of pealing them straight from the garden and eating them right then and there---- they're that good this year. So much better than the store-bought ones.
It's sweet (from the tomatillos), salty, tangy, and it can be hot if you want to add hot chili peppers. As always, onions aren't welcome in these parts (sigh), so I make up for it with garlic. Go ahead and add onions if that's your pleasure.
The ingredients are typical, but do read through the method! I blend up a portion of the salsa to add a sweet-tart background to the chunks and to blend up the garlic so as to avoid any big chunks of raw garlic.
As with many salsas, I don't so much follow a recipe per se, but taste as I go. I encourage you to do the same. Frankly, this salsa is so yummy, I could blend the whole thing and drink it like a smoothie!
10 Tomatillos, husked, washed, and diced small
10 Roma Tomatoes, diced small (or whatever fresh tomatoes you have on hand!)
Handful fresh cilantro, chopped
Juice of 2 limes
2-3 cloves fresh garlic, minced
1 T. sea salt, or to taste
Optional add-ins: hot chili peppers, diced very small or white onions, diced and rinsed under cold water before adding.
Method: Dice the tomatillos and tomatoes. Stir them together in a big bowl.
Into a blender, add the garlic, lime juice, and about 1/4 of the tomato-tomatillo mixture. Blend until smooth. Add this mixture back to the chunky tomatoes and tomatillos and add the finely minced cilantro and salt to taste. Stir thoroughly.
My favorite aspect of summer is my garden. I start each morning out there, with a cup of coffee, the slanted morning sun, the promise of a new day, and the joy of discovering new growth and sometimes surprises. It was only a few weeks ago that I wondered if I'd ever get around to starting my garden. Our spring weather was not conducive to growing much of anything and the snow and grey clouds kept me inside. But then, the sun finally broke free and inspired me to start my garden. It's in full force now. In fact, these photos are from awhile back.
My garden isn't large by any means, but for what it lacks in size, it makes up for in producing the kinds of things we enjoy eating. I'm speaking of tomatoes. I have eleven plants that I'm encouraging along daily. Alongside my tomatoes, I'm growing tomatillos, cabbage, zucchinis and pattypan squash, greens of all sorts, a couple pepper plants, peas, basil, onions, and herbs. I'm pretty pleased with my garden this year. We also constructed a bean pole teepee with visions of spicy pickled green beans in our future.
My garden has already offered up a few of its gifts for a recent family barbecue. I used a recipe from one of my new favorite cookbooks, Heidi Swanson's, Supernatural Cooking Everyday. I made the 'Yellow Split Peas & Greens,' with inspiration from Knittingiris' improvisions here. It was oh so good!