I made a soup, a sandwich, a marinade and then finally broke down and made the obligatory batch of salsa verde, which is really what I should have done with all the tomatillos. The mouthcoating tang of a green salsa is such a better foil to the rich, cheesy, meaty flavors of the Tex-Mex stuff I usually make to eat with it.
I started by pureeing a pound or so of tomatillos, a clove of garlic and half a yellow onion.
Then, I sliced a red jalapeño and pulsed that a few times into the mix.
Finally, I added a bunch of cilantro leaves and stems,
and then the juice of 1 lime plus a 1 teaspoon or so of thick, crystallized honey.
And that was pretty much it.
Last night, I seasoned the salsa with a little salt and pepper, then filled a couple of burritos with chorizo and black beans, set them in the salsa in a small casserole dish, and topped them with more of the salsa and plenty of grated Monterey Jack.
I cracked open a cold beer, queued Sunday’s (heartbreaking) episode of “Mad Men” (which we’d DVRed), and tried to forget about the impending financial doom.