My friend Patty sent me this recipe for tomatillo salsa tonight. It sounds really yummy, so I may have to try this. Note to self: add avocado to the grocery list….
I do not know where she got this recipe, but here it is. Enjoy!
1 Pound Fresh Peeled and Washed Tomatillos
1/2 Bunch of Fresh Cilantro
2-3 Cloves of Peeled Garlic
1 Fresh Jalapeño
1 Medium Avocado
- Juice of 1 Lime
- Salt to taste
Peel tomatillos, clean, and quarter.
Add tomatillos to blender and blend to reduce.
- Add cilantro, garlic, jalapeño, avocado, and lime juice to blender. Blend to preferred consistency and salt to taste.
Oh my goodness, I’m feeling like a roasted chili these days. It is hot in Montana this summer! It’s hot outside, it’s hot inside my house, this chili is hot…not spicy hot (unless you want it that way–the go for it!), just hot off the stove hot. I probably should have made a salad for this week’s video or something like that, but you know tomatillos don’t last forever in Montana, so as the old saying goes: You gotta make hay while the sun is shining.
So I made some stinkin’ chili verde! And you know what? It is GOOOOOOOOD! It’s even better for lunch the next day. So get on the tomatillo and chili bandwagon with me and make yourself some. Don’t want to eat it all? It will freeze! Then you can enjoy when you really DO want something hot to eat. Here’s the recipe, and the video is below. It may be hot in the kitchen, but you’ll enjoy this one!
If you like jalapeno poppers, then I’ve got a treat for you! We got jalapenos in this week’s share, and I combined them with the hot pepper cheese curds from the Fun Share, some roasted garlic cheese, cream cheese, and feta cheese (that’s the secret weapon!) for an out-of-this-world spicy treat. Best of all, they are baked, not fried. I cooked mine on the grill this week just because I didn’t want to turn on the oven and they turned out beautifully. The recipe is here. Give ’em a try and I hope you love them as much as I do.