We went up to the Lick Observatory on Saturday. It's about an hour away, and completely visible from most of the valley. The road to get up there winds its way over hill and dale, with 365 sharp turns (there's a sign at the top that says so). I was getting a little nauseous by the time we finally made it to the top, but the view was totally worth it.
I didn't take a picture - iPhone was trapped in the car. But it was nice. You should go.
On the way home, we passed our favorite Latin American grocery store. Mi Pueblo!
Of course we stopped. And we bought delicious delightful things.
Mr. S is still pinning after our trip to Mexico City, so I told him he was on salsa duty. I figured he'd come up with something good.
He did. And he decided that it was sharable with you all. Consider yourselves loved.
Start off by roasting onion, tomatillos, and garlic in a skillet.
Let them get all brown and caramelized. Delish.
Put them in a blender.
And a few rings of serrano pepper. Blitz.
Until it looks like a smoothie.
Add lime juice and salt. Blitz again.
Put in a bowl, cover and refrigerate.
Serve with chips! Or on tacos! Or eat with a spoon!
Arturo's Green Salsa
4 medium sized tomatillos, husked and rinsed
1/2 medium white onion
2 cloves of garlic, paper husk still on
1 bunch cilantro
1/2 serrano pepper, seeds
Juice of 1/2 a lime (or a whole lime if you like it limey!)
Salt to taste
Cut the tomatillos and the 1/2 onion in to quarters. Toss them and the still-papered garlic into a dry skillet over medium heat. Roast until brown and smelling delicious. Remove the garlic from the skillet and peel off the paper husk. Toss the garlic, onion, and tomatillos into a blender. Add the avocados, cilantro and serrano to the blender. Blitz until the mixture becomes uniform. Add in the lime juice and salt. Blitz to combine. Taste. Add more lime or salt, as needed. Pour into a serving bowl.
Cover and refrigerate for an hour or so. Serve as a dip for chips or a salsa for tacos.