salsa de tomatillo, salsa borracha
This week I came across a lovely article in Saveur about Mexican salsas and Mark Bittman’s New York Times feature about tomatoes (both complete with mouth-watering photos). And now I have two jars of homemade salsa, ready to be spooned over huevos rancheros and dipped into by crispy tortilla chips. Salsa de tomatillo is a no-brainer when my CSA gives us tomatillos. I’ve made it with raw tomatillos before, but I think I like the roasted version better. Salsa borracha is a tangy, thinner salsa that gets a boozy kick from beer AND tequila. I adore them both.
