Grab the tortilla chips, because this zesty, homemade tomatillo and green olive salsa is so easy to make, and full of amazing fresh, tart, and briny flavor thanks to roasted tomatillos lime, cilantro, and green olives. I don’t know why but within one day I’ve become surrounded by the soon-to-be-wedded. I spent part of last week watching a wedding photography seminar as I worked along on my computer. The week before I was at a wedding fashion shoot. And I’ve been working with my bridal editor at my day job on our upcoming editorial calendar. Did this cloak of weddingness suddenly spread to those around me? I had to wonder because… This past weekend we had a great friend from our old hood in Venice visiting us. And he brought his girlfriend. To pop the big question. A semi-confirmed bachelor, our friend finally realized it was okay to let go of the trepidation of vacating his non-committed life. On Sunday, at 11,000 feet on a nearby mountain top he took to bended knee and proposed as I snapped away. He’s finally getting married? How can this be? He’s spent his life looking out for number one, while always on the lookout for number two, three or four. None of whom could measure up to the perfect partner mystery ideal. But he changed. Once he opened up enough to let her in she far exceeded his expectations. On Monday I teleported from an engagement on top of a mountain to one that we’ll be celebrating in the core of the deep south. I learned I have another wedding to plan for: the nuptials of the daughter of another best friend via my life in Los Angeles. This time in blues country of the Mississippi delta. Her daughter is getting married? How can that be? It was just a month or year or nearly a decade ago when she was getting caught sneaking into clubs on the Sunset Strip, hanging out with the children of LA’s beyond rich and famous whilst being dubbed the girl that kept them grounded. But she changed. She left the glitter and flash of her native Los Angeles to discover her roots in a small, very southern town that was not her own. She’s simplified and embraced where she is and who she’s with. Life is about change. Sometimes we can dictate that change, and sometimes it happens for us. I spend a lot of time thinking about change, sometimes willing it to happen (new opportunities for new creative growth) and sometimes resisting it (at her request, no longer calling my daughter by her nickname “Smudge” in front of people. Oh man, really? We’re already THERE?) So if we all crave change and new beginnings why is it so darn scary? I recently took a version of this salsa to Annalise’s baby shower and I was immersed in the reality of how her life is taking on a radical change, the same mine did nearly 8 years ago. It’s a change some have yearned for and others have adjusted to and one I would never trade. All of this change left me craving something other than the usual red tomato to create a perfectly acceptable salsa. Instead I went for a little something different. Not THAT different, maybe just a little less obvious. Getting to the fruit of tomatillos takes a little more work, and a little more time. A lot like the things we value most in life. Si haces esta receta, ¡házmelo saber! Deja una calificación ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ en esta receta abajo y deja un comentario, toma una foto y tag me on Instagram
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- 1 cucharadita de azúcar
- 1/3 taza de agua
- * sustituye los chiles jalapeños por 1 chile serrano si te gusta más el picante
- 1 taza de cilantro
- 1/2 cucharadita de sal kosher
- 1 1/2 libras de tomatillos (, pelados)
- 6 dientes de ajo
- 1 cucharada de aceite de oliva
- 2 chiles jalapeños
- 1 lima (, zumo)
- 1 taza de aceitunas verdes
- Caliente el horno a 475 grados. Esparza los tomatillos, los dientes de ajo y el jalapeño en una bandeja para hornear y úntelos uniformemente con aceite. Asar durante 15 minutos o hasta que los tomatillos estén dorados y ampollados.
- Sacar del horno y poner en un procesador de alimentos o batidora con las aceitunas, el cilantro, la lima y el azúcar. Pulse 5-7 veces. Añadir el agua y pulsar otras 4-5 veces para mezclar.
- Colocar en un bol y servir con patatas fritas o como guarnición de huevos, pollo o carne.