I’m trying my hardest to keep on top of life but I fear it is a losing battle. The move—while exciting—is starting to overwhelm in ways I had not expected.
The kids seem particularly on edge or maybe it’s just me blaming their incessant neediness on the move when in reality they are just regular old kids who call my name ten thousand times a day for no reason whatsoever other than to hear the sound of their own voice. Or maybe it’s just that I’m ignoring them more than usual so I can actually pack a box (uninterrupted) or pull some weeds to keep my yard from looking like an abandoned property without having to stop every five seconds to keep one of them from stealing the other one’s toy or eating half a tube of toothpaste (dead serious).
Then on top of it all they expect me to feed them…like three times a day!!! Does it ever end? I’m embarrassed to admit while Armando was out of town last week they had canned soup for dinner most nights because I wasn’t feeling up to cooking a meal they are just going to pick at while I repeat “sit down and eat your dinner.” Especially when all I really wanted was chips and creamy tomatillo salsa with a side of margaritas. Don’t believe the hype, even food bloggers hate to cook for their kids most nights.
If you are feeling me and need to make dinner out of salsa then there is no better option than this. If you cook Mexican food with any regularity than you probably have almost everything you need to make it in your kitchen right now. You may not have a pound of tomatillos, so grab those, take the papery husks off and rinse them under cold water until the stickiness goes away. Then all you have to do is put everything in the blender and blend until smooth.
Because the tomatillos are raw they give the salsa more of a fresh, cucumber flavor than the sour notes you might expect. Leave the seeds in the jalapeño if you like your salsa spicy but I prefer to take them out for this one. I think the spiciness overpowers the delicate flavors of tomatillo and avocado.
Other summertime salsas to try:
Tomatillo-Avocado Salsa Recipe
Adapted from Better Homes and Gardens Keep salsa covered in the fridge for up to 1 week.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 1/2 cups 1x
- 1 pound tomatillos, without any bruises or brown spots, husks removed and rinsed
- 1 bunch cilantro, tough stems removed
- 1 jalapeño, stemmed and seeds removed if you’d like it less spicy
- 1 perfectly ripe avocado, peeled and pitted
- 1/2 cup chopped white onion
- kosher salt, to taste
- Combine ingredients in a blender. Add at least 1 teaspoon salt. Blend on high until smooth. You might have to stop the blender and move ingredients around with a rubber spatula to get it moving.
- Taste and add more salt if needed.
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