Well, spring is over, everyone. Just imagine Porky Pig saying,”That’s all, Folks!” It’s officially fall again. After a couple weeks in the 60s yesterday’s high was 49. Forty-nine! And we were in a freeze warning. And of course some things were already planted in the garden. Come on, Mother Nature. Work with me a little bit.
One plant I had to bring in was my Chenille plant. Has anyone ever heard of this before? It was completely foreign to me until a year ago. As soon as I saw it I had to have one. I generally like flowers and plants that are a little bizarre, fun, and make me smile. If you have time you should look it up. It has bright red puff balls that kind of remind me of the big puffy Cheetos. It really looks like something out of Dr. Seuss. The Truffala tree.
Being a bizarre plant I even named it. I call it Fluffy, but I’m wondering if I should change it to something more Seuss-related. Horton, perhaps? Or Seussical? Anyway, Fluffy came inside, away from the cold and far away from the interested noses of Gus, Oliver, and Pie.
Even though it doesn’t feel much like spring here, I’m going to have spring-like foods anyway. And what says spring more than salsa?
This is such a delicious and spicy salsa. It’s made with two of my favorites: tomatillos and chipotle peppers in adobo sauce. I’ve done this with fresh tomatillos in the past, but this time around I used a batch I froze from the garden last year. And it worked really well.
Do you love chipotle chiles in adobo sauce as much as I do? I love it in salsas, chili, any way you can possibly have them. And I always add a tad bit more than the recipe says. I can’t help myself. 😉
This salsa is great with tortilla chips or on tacos, but my favorite way to have it is on taco pizza as the sauce. I take my favorite masa harina pizza crust, slather on some refried beans, and this salsa, and then put on all my other favorite taco ingredients, topping it with cheddar cheese. Mmm. Now that’s my idea of comfort food no matter the temperature. Enjoy!
(Adapted from a salsa from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich).
- 1 lb tomatillos, husks removed, halved, and rinsed
- 1 garlic clove
- 2 tbsp coarsely chopped white onion
- ¼ cup coarsely chopped cilantro leaves
- 1 canned chipotle chile in adobo sauce plus 2 tbsp adobo sauce
- ¾ tsp kosher salt, or to taste
- Place all ingredients in a food processor and puree until smooth. This is a soupy salsa, but you can feel free to pulse until it reaches your desired consistency.