When Noah and I were on our honeymoon in Sayulita, Mexico, we had this daily salsa and margarita ritual. We spent our days surfing at nearby breaks, and would return to our little villa on the hill around happy hour. We would open the french doors onto the patio, put on some music, and come up with a salsa and a margarita almost every day. We played a lot of rummi and laptop scrabble during those very happy hours.
We love Mexico– the food, the people, the lifestyle, the surfing–and every time we go a big part of our vacation is gathering and cooking up local produce and seafood. We pull over at roadside produce stands, we scour side streets for the local tortillerias, we watch for the panga boats coming in with a loads of just-caught fish, and we run after pick up trucks full of fruits and vegetables, bumbling along in Spanglish with the farmers, and learning the names for things like cucumber (pepino), oranges (naranjas), and onions (cebollas).
That was six years ago, and life sure has changed. I think about our honeymoon often, and sometimes, like in the middle of another busy summer, I want to bring a piece of it to the here and now. So when the hot day is ending and the lowering sun paints the sky full of peaches, I make this salsa, whip up a batch of margaritas, and soon we can hear the mariachis strumming their ocean-side love songs again.
This post is a reprint from my previous food blog, Food-G.
SUNDAY MENU SUGGESTION
Recipe : Salsa Verde
I was pretty excited to figure out a good recipe for Salsa Verde (or tomatillo salsa), after a couple of failed attempts. The secret is that you have to cook (boil, grill, or roast) the tomatillos to tame their bitterness.
- 1 lb. tomatillos, husks removed
- 3/4 cup white onion, roughly chopped
- 1 clove garlic, minced
- 1 cup cilantro leaves, loosely packed
- 2 green onions, roughly chopped
- 1 1/2 teaspoons salt (more to taste)
- 2 teaspoons red wine vinegar
- 1 jalapeno, roughly chopped, with seeds
- 2 teaspoons green tabasco sauce
- 1-2 limes, juice only (to taste)
Boil, roast, or grill the tomatillos until soft and olive green in color. Let cool. In a food processor, combine all ingredients and blitz to a salsa consistency. Taste and adjust seasonings. Serve with tortilla chips.
Serving Suggestions: Add extra salsa to tortilla soup, use as an enchilada sauce, top eggs or breakfast burritos, or add to mashed avocado for a zippy guacamole.