Hello again....

Hello my friends. Is anyone still out there? It has been 7 months since we parted ways and I have missed the blog world. When I create a new recipe or find a great article or just have an idea to share, I miss being able to tell my friends about it. Because I feel compelled to share my thoughts and need a place to keep my recipes safe, I will at times post as the Enlightened Homemaker once again. I hope you will stop by now and then. Soon I will catch you up on my inner most thoughts but today I will just share what I made in my kitchen with the help of Tate. (Tate has decided to become a chef) 

My summer garden is almost done but today I came in with some tomatillos, a couple peppers and an onion. I hate to waste so I decided to make some Tomatillo salsa. I wanted the not-so-sweet version that would be great as an enchilada sauce. I perused the internet and tweaked a few things to come up with this tasty and simple recipe that will be great with a variety of mediums. I love to simmer pintos beans with tomatillo salsa or smother chicken with it in the pressure cooker. This would also make mighty fine enchilada sauce. It is cheap and easy. Try it out!

Salsa Verde

1lb husked tomatillos
1/2 cup chopped onion
1 tsp minced garlic
1 jalapeño, seeded
3 T chopped cilantro
1/2 t cumin
1 1/2 tsp sea salt
1 cup water

Bring all to a boil then simmer 10-15 minutes or until tomatillos are soft. Blend till smooth! I added some lime at the end. Use as salsa, in the crockpot with shredded chicken, on pinto beans for burritos or for enchiladas! This made almost one quart. You can freeze for later or keep in the fridge for a good week or so.