Hello world! It's no secret I'm obsessed with food. So really, it was only a matter of time before this happened... It's time to move on from documenting it on Instagram and get some recipes out there. And my intention with this little plot of the internet is to do just that - share food. Celebrate food, in fact, and I hope you will join me.
So last week, we got tomatillos in our CSA box. Can I start by saying CSAs are the best discovery we've made since sliced bread? We use Farm Fresh To You, it's sort of a CSA-light because you can pause it at anytime, customize your box, and pay by the box which makes it feel more affordable. Every other Wednesday morning feels like christmas when that little box of the best fruit and veggies you've ever tasted arrives on our doorstep. There was a dark period of about 4 months where we gave it up to save money, but once summer hit I about had a panic attack when I realized ALL TH PEACHES WE WERE MISSING OUT ON!!! So we turned it back on and feel it's well worth the little splurge. Whoever said money can't buy happiness hasn't had perfect summer peaches delivered to their door, am I right?
So last week we got tomatillos, which I'd seen and eaten in salsas in restaurants but never cooked with. I did a bit of research, which included consulting my hispanic father. The result? 8 simple ingredients whirled up in the good ol' food processor to create the freshest most flavorful salsa verde I've ever tasted. All in literally 5 minutes.
So far we've eaten it straight up with tortilla chips, and topped it on breakfast burritos. It's fresh and zesty and tastes like summer.
Makes approximately 16oz (2 cups)
3 garlic cloves
1 pound tomatillos (~ 8 medium), de-husked & washed
1/2 packed cup cilantro
2 large spring onion (roughly chopped)
1 medium ripe avocado
2 tablespoons lime juice
1 1/4 teaspoon salt
1 jalapeno, seeded (optional)
Add garlic cloves to a food processor and pulse until finely chopped. Then add tomatillos, cilantro, spring onion, and avocado and blend until creamy. Add lime juice, salt, and pepper. Blend, then adjust to taste.
UPDATE: This stuff stays fresh stored in an airtight jar in the refrigerator for upwards of two months. Amazing, I know.
*So I forgot to pick up a jalapeño at the store and moved on without it. The garlic gives a surprising bite, which almost resembles spiciness. You're totally fine without it, though when I told my dad about the final result he thought skipping the jalapeño was blasphemy so I'll leave it up to you.