126: Roasted Tomatillo Salsa

Seriously: HOW did I not know about tomatillos until now? Why did no one sit me down and make me eat this delicious thing. I kept seeing them in grocery stores and while tempted, I never actually took the plunge to buy. Well I got 10 this week, which meant about 7-8 for this recipe, and a few for me to nom while it roasted. So tart and delicious.

This week's share had tomatillos and cilantro so that meant salsa time. I followed this recipe from Food in Jars. It's loose (the recipe and my resulting salsa), but I think that's just my bias for liking all my sauces/soups/chilis being crammed full of "stuff" as opposed to brothy.

There are no chips in my apartment, at least none that I'm aware of. Maybe I'll make tacos or enchiladas this week to use some up. Or I'll just make some regular salsa with my tomatoes and have a party. Or hey here's a roundup of uses for leftover salsa!

Dish 45: Mango Basil Salsa

For some reason I can't say mango salsa without a bit of a snicker. A few years ago it was just EVERYWHERE and seemed vaguely ridiculous. And I'd done mango and mint last weekend...oh wait, I forgot to post about that. It was just a mango and some chopped mint, mixed with a little lemon juice. Let it sit out for a few minutes. It was delicious. 

Mango and Basil was based off of this recipe.

Ingredients:

- 1 mango, cut to your liking (next time it'll be smaller)

- 5 basil leaves, minced as well as you can (getting better with my knife skills)

- 1 monster CSA scallion- probably about 2 normal scallions- chopped

- Pinch of salt

Mix together. I let mine hang in the fridge for a bit, as I was debating getting lime juice but then got hungry. It was very good- the basil and scallions were a nice savory compliment to the mango.

I ate half yesterday then this morning while cleaning out the fridge a bit I noticed a leftover roasted poblano from harissa. I added a bit (chopped, not more than a tablespoon) and let it sit while I made my breakfast. Nom. 

As much as I still think it's vagely ridiculous it's also delicious. Heat sweet savory tart balance.