Tomatillo And Green Apple Salsa
Thursday, June 12, 2014
So, I had some tomatillos lying around. I can’t recall why I bought them to begin with. Was I drawn in by their curios paper-like wrapping? Was it for some random recipe I clipped from a magazine only to lose it or forget I’d ever seen it? Whatever the reason they found themselves lingering on my kitchen counter, they needed to find a purpose…and fast.
If there’s one thing I’ve learned in my journey from fat (I can say that, right?) to where I am today, it’s that approaching food with a sense of adventure is an amazing weapon against the boredom that sometimes comes along with healthy eating (I’m talking to you salad).
I mean, can you really get excited about a bowl of steamed kale?
(and if you DO really, genuinely get excited by a bowl of steamed greens, go you! (and I kinda don’t believe you…))
Back to the tomatillos. There are times when seemingly random ingredients pop into my head and I think ‘hey, these just might work together’. Such was the case with this recipe. As I pondered the fate of those tiny beauties, I kept coming back to salsa. I know, so obvious, right? The addition of green apple….not so much. In fact, when I Googled “tomatillo and green apple salsa recipes” only one came up (several times). I had a moment of doubt. I mean, ONE recipe. On the WHOLE internet? Maybe this idea was a little too…out there. Undaunted, I decided to throw caution to the wind and go for it.
Because, you know, I’m kind of a daredevil that way
So, since the idea of tomatillos and green apples…together…in a salsa seemed to have a 50/50 chance of being either positively delightful or disastrously disgusting, I decided to stick with pretty traditional seasonings hoping this would up my chances of creating something that was at least edible if not worthy of sharing with you all. I tossed everything in a blender, closed my eyes, crossed my fingers and hit the button. As the blender slowly went to work, something magical happened. The aromas of cilantro, garlic, apple and citrus started to allay my fears. Plus it just looked beautiful. I was pretty excited to try it. I grabbed a spoon and reached in to try my first bite. You know the moments when you surprise yourself? Yea, that. This loopy idea came together in a fresh, bright, delicious concoction that is as good served with chips as it is with fish or just as a salad topping. You might find yourself looking for ways to put it on just about everything you eat. All this to say, it’s pretty darn yummy!
Here’s to taking chances, no matter how small, and following your gut, no matter how (seemingly) inconsequential.
Tomatillo And Green Apple Salsa
servings: makes about 1 cup | time: about 10 minutes
4 tomatillos, roughly chopped
1 medium granny smith apple, peeled, cored and roughly chopped
1 small clove garlic
1/2 tsp ground cumin
1-2 pinches red pepper flakes (or 1/2 a fresh jalapeno, chopped (remember, the seeds contain the heat!))
1 small handful fresh cilantro
1 generous pinch of kosher salt
1 generous pinch freshly ground black pepper
juice of 1 key lime (or juice of 1/2 a regular lime)
1 tsp. agave syrup
1. Place everything in a blender and blend on low, using a tamper to get all of the ingredients well incorporated. This should only take a couple of minutes with a high-powered blender