i was rereading some old blogposts last night before i drifted off to sleep and i happened upon a post from may of twenty-thirteen. and wow was i emo.
the entire post was literally about me crying.
it made me sad for the younger me. so uncertain of what the future would hold. so desperate to mold my life into the dream that was in my mind.
three years later, many of my dreams are materializing. my day to day involves food, i married the love of my life, we have an adorable place to live, where we grow our own food and our close friends and family are scattered across the globe enabling us to see the world. life is pretty sweet right now.
but even with all of that wonderfulness, the truth is everything is still uncertain. even the most steadfast things and people come and go. but instead of looking at the uncertainty with fear, i'm looking at uncertainty as an opportunity for adventure.
on saturday wes and i catered our fifth party. and it was quite the adventure. we served dinner for twenty five in a barn ten miles from the mexican boarder and smack dab in the middle of nowhere.of course i have not a photo to show for it.
but this tasty tomato salsa alternative was a hit at the salsa bar we served. it's great to eat with chips, served over tacos or as an enchilada sauce.
salsa verde
serves: 6 cups
prep time: 10 minutes
cook time: 30 minutes
total time: 40 minutes
1.5 lb tomatillos, husked, rinsed and chopped. 1 small yellow onion, diced. 1 tbs olive oil. 5 garlic cloves, smashed. 2 green onions, chopped. .5 c cilantro. .25 c fresh oregano, chopped. 1 tsp cumin. 2 cups water. 1 tsp salt. .5 tsp fresh ground pepper.
in a large pot, combine the tomatillos, onion and olive oil. season well with salt and pepper and cook the tomatillos and onions over medium high heat until the onions are translucent, stirring occasionally.
add in the garlic and cook until it is fragrant. about 1 minute.
stir in the green onions, oregano and cilantro, the rest of the salt and pepper and the cumin. when everything is well combined and the cumin is fragrant, pour in the water. about 1 minute.
bring the liquid to a boil. reduce it to a slow simmer and cover. simmer the salsa till the tomatillos are breaking down. about 20 minutes.
remove from heat. allow to cool slightly and blend with a hand emersion blender or in your blender/food processor. serve cold or at room temp.
xoxo
a
salsa verde
serves: 6 cups
prep time: 10 minutes
cook time: 30 minutes
total time: 40 minutes
1.5 lb tomatillos, husked, rinsed and chopped. 1 small yellow onion, diced. 1 tbs olive oil. 5 garlic cloves, smashed. 2 green onions, chopped. .5 c cilantro. .25 c fresh oregano, chopped. 1 tsp cumin. 2 cups water. 1 tsp salt. .5 tsp fresh ground pepper.
in a large pot, combine the tomatillos, onion and olive oil. season well with salt and pepper and cook the tomatillos and onions over medium high heat until the onions are translucent, stirring occasionally.
add in the garlic and cook until it is fragrant. about 1 minute.
stir in the green onions, oregano and cilantro, the rest of the salt and pepper and the cumin. when everything is well combined and the cumin is fragrant, pour in the water. about 1 minute.
bring the liquid to a boil. reduce it to a slow simmer and cover. simmer the salsa till the tomatillos are breaking down. about 20 minutes.
remove from heat. allow to cool slightly and blend with a hand emersion blender or in your blender/food processor. serve cold or at room temp.
