Truth be told, I’m a little behind on writing. Not just writing for Eat.Drink.Frolic. but also writing for Hostess With Mimosas. I hate when I get off track but I’m trying to be a bit easier on myself. EVERYTHING WILL BE OK. I have a schedule so I can stay organized with all the things that I’m involved in – maybe one day I’ll share how I attempt to manage. But for now, today’s post is all about a delicious peach tomatillo salsa that you absolutely MUST make.
Before we get the salsa let’s talk for a second.
As I type this, I’m watching the first episode of Handmaid’s Tale (season 2). Do you watch this show? I’ll admit, I didn’t latch on to it in the beginning when most people did. There was something about that I don’t think I trulyunderstood. That lack of understanding made me uninterested. I had tons of friends who ranted and raved, then it won some awards and I finally said: OK. I’ll give it a try. At that point, John wanted to watch it too so that’s what we did.
This show stressed me out so much. It’s dark, its heavy and it’s so devastating. Despite the darkness, it has sparked some pretty interesting conversation between us at home. I can’t imagine a world where I have to ask for my husband’s permission to do something as simple as going to the store or withdrawing money. It’s all pretty nutty.
Anyway, now that I’ve gotten that out-of-the-way, let’s make some salsa. Actually, make this salsa then watch Handmaid’s Tale if you haven’t already.
Peach tomatillo salsa
I’ve had tomatillos before but I’ve never handled or cooked anything with them until this salsa. I always thought they were just weird, random tomatoes but they’re much more than that. Tomatillos, which translates into “little tomato”, are also known as husk tomatoes. They are wrapped in paper that, when unwrapped, feels very sticky.
According to Bon Appetit, tomatillos are really versatile and perfect for spring and summer dishes. This peach tomatillo salsa is a perfect addition to any meal or appetizer. You’ve probably already noticed that in this photos, I’ve used potato chips instead of tortilla chips. There’s a pretty simple reason for that: we were out of tortilla chips.
To be honest, the salsa tasted pretty good with potato chips.
Ingredients
- 1 lb. tomatillos, roasted & pureed
- 2 peaches, peeled and chopped
- 1 jalapeño, seeded & minced
- 1/4 cup red onion, minced
- 1 clove garlic, minced
- 1/2 lime, juiced
- Cilantro
- Salt & pepper, to taste
Instructions
- Heat oven to 350 degrees. Peel the tomatillos then cut them in half. Place them on a baking sheet and season them with salt. Bake for 15-20 minutes. Allow them to cool then puree in a food processor.
- Spoon the tomatillos into a bowl then add the rest of the ingredients. Season with salt and pepper to taste.
