How, Part 2:
Maybe line your baking sheet with foil so you don’t forget that the liquid that cooks out of tomatillos is sticky and bakes into a hard brown crust.
But look at those roasty lil guys!
@thomas but then what
@the_geometrist OH GOD I FORGOT ABOUT THE LIL ROASTY GUYS
Haha jk actually from there you go to that step in Part 1 about blending everything together.
Yesterday I got everything blended and stirred and seasoned, and now a little over a quart of salsa is resting in the fridge for a day or two to let the flavors really set in.
If anything, I’m worried that I didn’t make it spicy enough and it doesn’t taste enough like anything thats in there, but we’ll see.
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