Margaritas! And tomatillo salsa.

Summer is coming to an end, but we felt like it was time to celebrate the last of the season. With blended margaritas, salsa and some good friends.



My favorite salsa recipe comes from an old issue of Sunset magazine, and I make it at least a couple times a summer. The original recipe tells you to roast the tomatillos, onions and peppers in a cast iron skillet, which works perfectly well, but it's hell on your skillet. This time, I finally got smart and roasted everything on a sheet of aluminum foil in the broiler. No mess, no smoke, no charred skillet residue. Awesome.



Yum.



The margaritas were good too.



Roasted Tomatillo Salsa from Sunset
3/4 lb tomatillos
1/4 lb pearl onions
2 mild green chilies
1/2 c. packed cilantro
2 - 4 tbsp lime juice
Salt

Pull off and discard tomatillo hulls, rinse all tomatillos and set aside one.

Place the remaining tomatillos, the chiles and the onions (unpeeled) on a cookie sheet lined with aluminum foil. Place the pan under the broiler until all the vegetables are charred, turning once to cook all sides. The tomatillos should be soft. Let the vegetables cool. (You can also do this in a 10 - 12 inch cast iron skillet, but be prepared for some major cleaning afterwards).

Peel the onions (you basically just pop them out of their skins), pull the loose skin from the chiles and discard, along with the stem and seeds.

Put the cooked vegetables, the uncooked tomatillo and the cilantro in the food processor. Pulse until it reaches salsa consistency. Stir in lime juice and salt to taste.

I basically just eat chips for the salsa anyways.