what the words "tomatillo salsa" *really* mean

As I bravely face the unknown (to me) world of domestic skills I am trying to make things from scratch. I am doing good, though I know my blogging about it sucks. I am just impressed I haven't given anyone botulism or burned the house down. Hollah!

Anyhoo, I made fresh tomatillo salsa last night because we got a hella lot of tomatillo's in our Bountiful Baskets bundle a bit ago. Didn't know what to do with them, and they hadn't decided to abandon ship in fear of my attempt to cook them somehow, so we found a recipe that seemed too simple to screw up. Here ya go ...

1 lb fresh tomatillos

8 fresh jalapenos

2 cloves garlic

1/4 cup fresh cilantro

salt and pepper to taste

You husk the tomatillos, then roast them and the jalapenos until burned then essentially throw it all in a food processor until smooth.

I dropped the tomatillos and jalapenos in a baggie with olive oil, salt, pepper and a little bit of onion powder before I "roasted" (AKA burned the crap out of) them.

Notice that the recipe does not call for seed removal of the jalapenos. Yeah. That is a highly relevant bit of info if you ask me. Perhaps it should be recommended for future attempts at this recipe.

So I do my thing, and it looks good. I smell it and it made my sinus clear right up. So I took an itty, bitty taste of it ...

And after I got done crying and downing 30 ounces of fluids I decided that I just made a lovely salsa ... for someone else to eat.

So the words Tomatillo Salsa in this case actually translate:

Salsa that will feel like nuclear fusion is occurring on your tongue

and will make you cry like a whiney assed baby.

Next up on my attempts to make "real" food and be better at this domesticity crap ... pizza dough. I can't make that too spicy at least!