Feliz 5/5

This is just the warm-up...

The salsa is quite interesting. A bit hotter than I usual eat, but well within my tolerance level (which, incidentally, has increased somewhat in the past few years). I bought 4 good-sized tomatillos yesterday. Had never boughten one previously. Not sure I'd ever even held one before! But at least I've eaten them, in salsas. I washed them up and put them on the broiler pan along with two jalapenos and 3 garlic cloves. Broiled them for about 6 minutes and let them cool. The skin peeled right off the jalapenos easily.

I put those ingredients into the food processor along with a chopped up sweet onion and a large handful of dried cilantro (it called for a cup of fresh - I don't often have fresh herbs on hand as they go bad so quickly). Added a couple pinches of salt and blended. Then I tasted it. And I remembered the trip we took to Playa del Carmen last December and the terrific pumpkin seed salsas I had there.

I looked up pumpkin seed salsas, and the recipes I found called for tomatillos. Garlic. Chiles. So I said "why not" (heh - yes I do sail on Royal Caribbean) and toasted about a cup of those and threw them into the food processor too.

Yummy.

The margaritas are each:
3 parts tequila (Don Eduardo silver this time around)
2 parts sour mix
1 part Cointreau
1 part Rose's lime juice

Shaken, not stirred.

The tortilla chips are store-bought whole-wheat tortillas (forgive me, I don't own a tortilla press. Yet.) which are cut with a pizza cutter, put on a cookie sheet, sprayed with butter no-stick spray and sprinkled with salt and baked at 400 for about 8 minutes.

The typos and verbose-ness are courtesy of the tequila. Gracias.