And here we are at Monday again. Le sigh. Is it too early to think about margaritas?
Saturday night we had the awesome privilege of hanging out with our good friends Robbie and Stefanie and indulging in homemade Mexican food. The menu featured chicken tacos (made with homemade taco seasoning), cilantro-lime rice, and homemade salsa. Only this time we used Stefanie’s recipe! (P.S. this is Robbie & Stef. Probably 2 of the prettiest people I know):
- 1 full bunch cilantro
- 1 full bunch green onions
- 1 small white onion
- 2 cloves of garlic
- 3 key limes
- 1 serano chile
- 2 tomatillos
- 1 16-oz can diced fire-roasted tomatoes
- salt to taste
Alrighty guys. Salsa is one of those things that you can make massive quantities of for parties and get-togethers where people will rave about it and you can OH SO COYLY tell them, “Oh, yeah, I made that. It’s super easy.”
Not that I go for recipe like that or anything.
Or do I?
Anyway, first things first you must do the unpictured part of the process: boil the tomatillos and serrano pepper (seeds and all) until tender, around 15-20 minutes. I would recommend taking them out and cooling before proceeding with the blender part of it.
Then it’s time to chop everything! Make sure you peel all of the cilantro leaves off of the stems before doing a rough chop. No need to mince, but you definitely don’t want whole huge cilantro leaves all up in everyone’s teeth. That is NOT how you make friends!
Once all of the ingredients are chopped (onion, cilantro, garlic, green onion) and boiled (serrano chile, tomatillos), you want to blend together the serrano chile, the tomatillos, and the fire-roasted tomatoes. Then stir in all of the other ingredients. Squeeze the juice from the 3 limes in, and salt to taste.
I really can’t imagine a more perfect batch of homemade salsa, and the great thing is it’s so easy! Really, truly easy…not the kind of easy that’s hard so that you can tell people it’s easy when it’s really not.
Again, not that I actually do that.
I swear 😉