I tend to make fresh Pico de Gallo (Or Simple Summer Salsa) on a near weekly basis. I have gotten bored with the same old combination and tiring chopping and was not going to make it at all tonight. The bottle of Chi Chi’s salsa looked mighty fine to me. However, as I was clearing my counters to start cooking, I found I still had three lonely tomatillos waiting to be called to duty. How could I let these little green balls, swaddled in their husks down by ignoring them for one more meal? So, Tangy Tomatillo Salsa was born. Welcome to the world Tangy Tomatillo Salsa, you are loved by all in this house and I am sure many others to come.
Other things I have learned today:
- Holding a three day old baby can be great therapy.
- No need to apologize for who you are. If they don’t like you, saying sorry won’t change that.
- Emily likes to turn off all the lights in the house and relax in the living room as a family. Why? That is yet to be discovered, but it is very nice to have the hum of electricity silenced for a bit.
- Everybody is busy. Just too darn busy all the time. Everybody. Go make some salsa and relax.
- 3 Tomatillos (With husk removed and sticky outside rinsed clean)
- 2 Red Tomatoes
- ¼ - ½ Red Onion
- 4 Cloves Garlic
- 1 Green Pepper
- 1 Handful Chopped Fresh Cilantro
- Juice from one Lime
- Salt to taste
Chop all vegetables in one inch or smaller chunks. Pulse in food processer until desired texture is reached (I like a bit of chunk in mine). Place in large bowl and stir in cilantro, lime juice and salt. Serve with blue corn tortilla chips (or your favorite) and enjoy!