The best part about working at home is being home. The worst part? Being home. For sure. Because on days like today, when I’m really easily distracted, I have the choice to allow myself to be. No boss, no coworker’s drama, no… anything really. I do miss the work environment a little bit. But now that I’m home a lot, I have an awesome veggie garden, I can cook more, run more, and have more deep conversations with Nala. My Golden Labradow. Ok, she’s a crazy mutt, but either way. Tomato, Tomatoh.
Speaking of tomatoes – I am currently sweating from a tomatillo salsa I just whipped up. It’s that hot. I’m not complaining, but my keyboard might melt soon. I’m not big on recipes, so I’m pretty darn good at making salsa because very little measuring is required. In the aforementioned garden, I planted all the goods I need to make completely homemade salsa. The only thing I didn’t plant was garlic, and for some reason all my cilantro died. I don’t have the greenest of thumbs.
I love a good green salsa. There are a lot of mediocre green salsas, but when I find a good one… I’m a happy lady. So I’m on my quest to make the perfect one. In my mind, green sauce is spicier than red, and is full of cilantro and jalapenos (and of course tomatillos). I’m actually still pretty far away from perfecting it, but today’s concoction was a pretty darn good alternative.
If you aren’t familiar with tomatillos, I would suggest you acquaint yourself soon. They aren’t just green tomatoes. And they are not “tomato-tillos” like my mom says. They’re ripe when they start to break out of the bottom of their husk. But my plant likes to drop them much sooner, so I’m no expert.
If you want to make a killer salsa, take about a pound of tomatillos out of their husks, cut them in half and roast the little guys for about 5-8 minutes at 400. Then add half an onion, a couple small jalapenos, cilantro, garlic, and lime juice. Add a little salt, pepper, and cumin to taste. (I roast about half of the amount of onion I add so it has both the sweet flavor and the bite). Then blend it all together in a food processor or blender and viola. You have a quick, easy, and flavorful salsa. You can also use it as a sauce for fish, or green sauce for enchiladas.
I haven’t tried to make this with raw tomatillos yet, but that might be my next experiment because what I’ve been making so far is pretty sweet. If anyone has any suggestions please let me know! In the meantime, I’ll continue on my quest for the perfect green sauce.
Below is a husked tomatillo and the delicious finished product. My salsa is way less green than yours will be. All the jalapenos left on my plant have turned red. Might be why my salsa is so hot too. 
I would love nothing more than for you to find your favorite person, make some of this salsa, make some tacos, grab two cold ones and enjoy.
