Tomatillo-Tomato Salsa perfected.

2011-09-22T14:34:08-07:00

Ah, fall... I've been waiting for you all summer long. With your warm-hued sunsets and crisp time-to-wake-up mornings. I feel I can relax again after an extremely busy and tiring summer.

I'd like to say that I've been away from this space perfecting salsa recipes, but unfortunately, it hasn't been all fun and cooking. School and life were quite hectic and busy this summer. That said, I have spent quite a bit of time making this salsa. Repeatedly.

My garden's tomatillo harvest is robust once again this year and they're finding their way into many of our meals. I've also grown fond of pealing them straight from the garden and eating them right then and there---- they're that good this year. So much better than the store-bought ones.

This has become my favorite salsa this summer. It's like my previous favorite salsa, only better.

It's sweet (from the tomatillos), salty, tangy, and it can be hot if you want to add hot chili peppers. As always, onions aren't welcome in these parts (sigh), so I make up for it with garlic. Go ahead and add onions if that's your pleasure.

The ingredients are typical, but do read through the method! I blend up a portion of the salsa to add a sweet-tart background to the chunks and to blend up the garlic so as to avoid any big chunks of raw garlic.

As with many salsas, I don't so much follow a recipe per se, but taste as I go. I encourage you to do the same. Frankly, this salsa is so yummy, I could blend the whole thing and drink it like a smoothie!

Tomatillo-Tomato Salsa

10 Tomatillos, husked, washed, and diced small

10 Roma Tomatoes, diced small (or whatever fresh tomatoes you have on hand!)

Handful fresh cilantro, chopped

Juice of 2 limes

2-3 cloves fresh garlic, minced

1 T. sea salt, or to taste

Optional add-ins: hot chili peppers, diced very small or white onions, diced and rinsed under cold water before adding.

Method: Dice the tomatillos and tomatoes. Stir them together in a big bowl.

Into a blender, add the garlic, lime juice, and about 1/4 of the tomato-tomatillo mixture. Blend until smooth. Add this mixture back to the chunky tomatoes and tomatillos and add the finely minced cilantro and salt to taste. Stir thoroughly.

Enjoy!

Beautiful Summer.

2011-08-22T08:43:54-07:00

Though beautiful, my summer has been oh so busy and hectic. Hence this short post with all the essentials.

I made the Mariposa Dress from Handmade Beginnings last summer. It was too short and it hung in my closet for a year, waiting for a ruffle on the bottom to lengthen it. I learned that I must always lengthen my skirts and dresses. Always! I wore it out to a local brewery for a Friday night beer last weekend. What a fun summer evening that was!

And the next day, this fruit pizza went to a potluck. It's from the blog, Oh She Glows. Rather than spreading it with the Avocado Lime Whip, though, I used a Vanilla Nut Cream. I didn't want the avocado to turn brown while sitting on the potluck table. It was wonderfully good and beautiful like the summer.

I am participating in Heather's 30-Day Vegan Workshop right now and loving it!

It's the perfect peaceful end to a hectic summer.

Berlin's Whimsy

Tomatillo-Tomato Salsa perfected.

Beautiful Summer.