We're Still Having Fun and You're Still the One

Cooling Tomatillo Hot Sauce

Plopping peppers, onion, garlic and herbs in a blender will yield you a vibrant sauce to enhance vegetables, meats, and eggs or to dip a chip in.  You'll have it for a few meals and the ease of prep compared to the joy it brings is incomparable. 

If you don't like heat, you can take out all the pepper seeds and also add an avocado or 1/2 a green apple.  This gives it a creamier texture and adds a slight sweetness. 

Another tip for those with no summertime grill access; is to use a good jarred BBQ sauce to paint over chicken in the last minutes of high heat roasting and it mocks a great outdoor grill flavor with little effort. 

A solo walk in the park, something I've not done too much for a couple of years. I'd never say we were back to normal in New York, I'd just say we are surviving on the current crumbling foundation with hints of new growth. But broken Brooklyn is still a wonderful, vibrant place to be.

Cooling Tomatillo Hot Sauce

- A bunch of tomatillos

- 3 to 5 jalapenos

- 1/2 an onion

- 5 cloves of garlic

- bunch of cilantro including stems

Put it all on a comal stovetop or to broil in the oven until charred for 8 to 14 minutes*.

Pour that all in blender, add salt, pepper and 1/3 cup of water and a squeeze of lime.  Taste.  

If you'd like it creamier, add 1/2 an avocado

*If you'd like a fresher taste, leave it all raw and add 1/2 a green apple.