I’m in mourning. For Mexico.
How am I ensuring that my mourning doesn’t turn into a downward spiral into after-vacation depression? Making fabulous salsa and pretending I am still in Mexico… obviously the sunburn is a helpful reminder as well. Seriously though, check out the place I just spent 5 days relaxing in and then be jealous (and sad you aren’t there too). This was actually my second time at the same resort because after I came back raving about it my friend Emily decided that’s where she wanted to get married! BUT the My vacation was obviously amazing and Emily’s wedding was just gorgeous and for sure the most fun wedding I have ever been to. Not only are destination weddings my new favorite thing, but I had the best time getting close to all 20 of the guests and partying for 5 days straight.
Now that I am back, however, I am a bit bloaty and uncomfy and need to detox before my cousin’s wedding in a little over a week… which I have to fit into a bridesmaids dress for as well. SO, NO TREATS this week. and definitely no alcohol! 🙂
After making this wicked tangy salsa I couldn’t decide what I wanted to put it on, and then the lovely Rachel (twinsies!) from South Beach Primal made delish-looking plantain chips so I knew that’s what I needed to make with my salsa! After taste testing a batch (or two) with my fam, I am HIGHLY recommending making them to go along with this salsa as the flavor goes great with the tang! It will be pretty spicy the first day but after you let it hang out in the fridge for a day it gets a lot less spicy and more tangy which is cool because I have never had another salsa quite like it! Let me know what you think 😀
Tangy Tomapeno Salsa
- 5-6 largeTomatillos
- 5-6 Roma tomatoes
- 3-4 Jalapenos
- juice of half a Lime
- 1/4 c Cilantro (optional)
- Salt to taste
- Preheat oven to 450 degrees.
- Remove the husks from the tomatillos and then rinse them
- Spread tomatillos, tomatoes, and jalapenos on a foil lined baking sheet
- Roast for 15-20 minutes when the tomatillos soften and turn olive green they are done
- Remove from oven and let cool
- Remove stems from the jalapenos and de-seed, unless you want it EXTRA spicy
- Add veggies, lime juice, and cilantro (optional) to a food processor and process until smooth
- Season to taste with salt and serve (with plantain chips!)
- The salsa will last for up to a week in the refrigerator