I finally bit the bullet and bought a digital SLR camera and I love it already!! I got the Canon Rebel XS, with a 50 mm 1.8 lens for close shots. (I don’t know what any of that means). I have tons to learn, but it’s going to be a fun challenge. As if I need a new hobby!

For dinner tonight, I made a tortilla casserole from one of Martha Stewart’s cookbooks, which involved a tomatillo salsa. Word to the wise: don’t make a Martha recipe unless you are willing to dirty a lot of dishes. That woman does not mess around.

Here’s the recipe for the salsa. Good luck finding tomatillos — there is one grocery store in my area that carries them, and they are pretty pricey. But if you love salsa verde, it’s worth it to make it yourself.


Tomatillo Salsa
makes 4 – 5 cups

2 lbs. tomatillos
1 small onion, diced
2 cloves garlic, diced
1 serrano chile, seeds and veins removed, chopped
1 poblano chile, skin, seeds & veins removed and chopped
a handful of cilantro
1/2 t. salt

Remove the husks from the tomatillos and rinse them. Cut any very large tomatillos in half so they are all approximately the same size.

Put the poblano chile under your broiler for a few minutes on each side, until skin is charred and bubbling all over (or hold over an open flame). Let steam in a paper bag or in a bowl covered with plastic wrap for a few minutes. Let cool enough to handle, and remove the skin, stems, seeds and veins. Coarsly chop and set aside.

Heat a couple tablespoons of vegetable oil in a large saute pan over medium, and add the onions and garlic. Cook for a couple of minutes, until they begin to soften. Add the tomatillos, serrano chile, and 1 cup of water and bring to a boil. Lower to a simmer and cover, cooking for approximately 15 minutes, or until the tomatillos have softened, stirring occasionally. Let cool and transfer mixture with a slotted spoon (leaving behind excess liquid) to a food processor or blender. Add 1/2 t. salt, poblano, and cilantro and pulse until well combined. Let cool completely. Will keep in an airtight container for a few days in the fridge.