Sorry it’s been a few days since the last post; life has been busy. I’m happy to report that Luna and I ran our first 5K this morning! Our time was 28:47 – not bad I think. Anyways, when I was at the orchard on Tuesday, I bought a bag of tomatillos. In case you’re unfamiliar with these, tomatillos are basically Mexican tomatoes. They’re green and they come surrounded by a layer of husk-type-stuff (technical term).
Here you can see one completely wrapped, one halfway unwrapped, and one all the way out of the husk-type-stuff. They’re strangely sticky when you peel them. I’m honestly not sure how many of these I used (cause I completely forgot to count them or weigh them), but I’m going to guestimate (another technical term) it was a pound. Either way, you can really just use your common sense and put in however many you feel like.
When I began cooking, I intended to make a salsa, but since the tomatillos weren’t juicy inside, and i didn’t have any canned tomatoes in the house, I just faked it and made bruschetta. Here’s the recipe (which, by the way, I made up all by myself. Not that I’m super proud of that or anything….)
1 pound tomatillos (or however many you want), peeled and diced
1 smallish onion, diced
4 big garlic cloves, minced
1/2 a large red bell pepper, diced
3 Tbsp lemon juice
15 basil leaves, julienned
salt and pepper
good olive oil, for drizzling
1. Combine first 6 ingredients in a bowl and mix together. Then, add in salt and pepper to taste.
2. Finish with a generous drizzle of good quality olive oil. Serve with chips or toasted bread.
Here’s the result:
Annnnddd, here’s a red-carpet-ready close up:
Pretty, huh? It was also delicious.