I have these great plans. I make a menu plan. I buy the stuff to make what I’ve put on the menu. Then … I don’t know what happens. My plans get derailed by life I guess.
I bought a whole bunch of tomatillos last week to make Enchiladas Verde. I never did.
I cleaned out the fridge this evening and there was the bag of tomatillos sitting all dejectedly at the bottom of my crisper drawer. Out of the entire bag only a few were unusable. That’s kind of a record for me lately. I hate it when food goes bad because of my laziness or whatever else you want to call it.
Levi decided to make himself some nachos (there’ll be a post about that in a bit too) and wanted to make a green salsa out of the remaining tomatillos. I tried to get him on here to blog about it himself, but it’s not his thing.
Here’s his recipe:
- 1 lb tomatillos
- 1 habanero chili pepper
- 2 cloves garlic, crushed (or the equivalent in elephant garlic, like he used)
- 1/2 tsp salt
- pinch of sugar
He boiled the tomatillos and habanero in a saucepan filled with water until the tomatillos turned a dull green. Drain and place in a blender. Add garlic. Blend just a bit. You want the salsa to be chunky still, not super runny. Season with salt and sugar.
I am not sure how long this will keep in the fridge, and I doubt it will survive long enough to even test the shelf life. It’s got some kick and some great flavor.
Levi did a good job. Pretty impressed with him.