Hey yall! I made stuffed peppers a few nights ago with left over rice and I thought a salsa would be the perfect side. I followed a recipe for tomatillo salsa a few months ago and it was a hit, but I couldn’t find the recipe anywhere. I can’t remember where I found it or what it specifically called for so I decided to just go for it and wing it. How hard could it be right?
Now, I must apologize for the lack of photos since I didn’t really plan on sharing this recipe. It just turned out so well that I really wanted to let you all know about it. Also forgive me if the recipe isn’t formatted correctly. I’ve pulled up a few different food blogs to mimic the style so hopefully I get that part right.
Fresh salsas are so so so much better than pre-made ones. The stuff that comes in jars labeled as salsa is gooey and gelatinous. I can’t eat it, too gross. Fresh salsa is also so much healthier. Think of all the fresh veggies you are eating when make the salsa yourself. Who knows what you’re eating out a jar?
The mystery involved with what goes into the food on the grocery store shelves is a big part of why I’m such a picky eater. I really hate not knowing exactly what I’m eating. If I make things myself, then I can see exactly what goes into it. Many of the ingrediants I used were bought at the farmers market and are locally grown, which just adds an extra level of comfort knowing the veggies didn’t travel super far on some truck before I bought them.
Fresh Tomatillo Salsa
Makes 3 or 4 servings if you can stop yourself from eating all of it right after you make it
3 tomatillos, diced
1 cup of gold grape tomatoes, seeded and diced
1/4 of a large red onion, diced
1 avocado, cubed
2 jalapenos, finely chopped
1/4 cup loosely packed cilantro, finely chopped
3 garlic cloves (or less if you don’t love garlic as much as me)
1 dash of chili powder
half a lime
salt and pepper to taste
Add the tomatillos, tomatoes, red onion, avocado, jalapenos, and cilantro to a bowl. Grate the garlic gloves into the mixture. Carefully wipe all the garlic off the grater, you can’t waste any of that fabulous flavor. Add a dash of chili powder to the mix, be care not to add too much so the spice doesn’t over-power the salsa. Squeeze half a lime in and then gentle mix the salsa up. Give it a taste to you can get a feel for how much salt and pepper you want to add. Add the salt and pepper to your liking and enjoy!
If you have a bit more self-control than I do let the salsa sit covered for an hour in the fridge to let all the flavors really come together. I don’t have an ounce of self-control over my love of salsa so I had to eat it immediately. This salsa is so much better than anything you will ever find at the grocery store or be served at a restaurant.
