- 1/2 pint tomatollo's husked, cleaned and minced
- 2 kohlrabi peeled and chopped
- 2 garlic cloves chopped
- handful of fresh cilantro and parsley chopped
- 1/2 red onion chopped
- 1/2 jalapeno and chopped
- 2 tbl cider vinegar
- 2 tbl canola or olive oil
- salt and pepper to taste
i just love salsa…
any type of salsa really. and if i make salsa it’s really just an excuse to make something i can put in a tortilla. you know, like beans. cause everyone here likes beans. especially me…and the boy…and the girl….yeah, the man too, even the dogs, that’s…everybody (except for the bearded dragon, he doesn’t know what he’s missing).
my plan was to leave it at tomatillo…but then i found kohlrabi…
kohlrabi…a juicy root vegetable i have come to adore. peel off the skin, chop it up. slice it. no matter how you eat, cold…hot…warm, it’s all good. make some french fries with it if you dare, but me, i prefer it cold. i love it raw it salads, i spiralize it and use it as cold pasta…wait there is more…i make salsa too.
2 seasonal vegetables that i can’t live with out. both you should be able to find at your local farmers market and both easy to clean, cook and devour!
so what do you do when you have a massive amount of tomatillo’s and kohlrabi? you make salsa. you add a little bit of this and a ton of that. you don’t follow a recipe, you explore your taste buds and go for a ride…how silly does that sound…but really…how can you go wrong?
now’s your turn. go and play. add a splash…a pinch, i know you want to.
tomatillo and kohlrabi salsa
- cut, clean and chop all of your vegetables and herbs. place in a bowl.
- add oil and vinegar, a pinch of salt and pepper, mix.
- at this point i like to give the salsa a little taste, see what it needs, more vinegar? more oil? you decide.
- refrigerate for 30 minutes and enjoy.