My doctor emailed me yesterday to tell me the results of my blood test last week and apparently my vitamin D level is “severely low” so she sent a prescription to the pharmacy. I’m assuming she sent vitamin D supplements? And in that case, I feel like I can just buy a big vitamin D supplement jar at Costco?
Probably going to have to check into that but that makes me sad about our generation and having low vitamin D. We’re mostly all desk job folks so of course our vitamin D levels are going to be low! I mean, I know I can get it from eating foods with high vitamin D levels but I also think to cure my vitamin D level shortage is to go on a long beach holiday for 3 months.
Now this homemade tomatillo and tomato salsa is basically like having a party in the sun. Whenever I make salsas or any kind of dips for that matter, I just think of having a pool party or a picnic. It’s the ultimate snack and goes great with everything else you have on the table.
I switched up the classic salsa by adding tomatillos in this. I love cooking with tomatillos and it’s actually something I feel like I should do more. They’re such an underrated vegetable and should totally be utilized more in dishes. Case in point: my homemade salsa verde is one of our favs!
This homemade tomatillo and tomato salsa is ridiculously easy to make; you literally throw everything in the food processor, turn it on, and it’s done! Grab some tortilla chips, beers, and get ready to snack!
Homemade Tomatillo and Tomato Salsa
- 8 tomatillos, removed from husks, washed, and halved
- 30 ounce diced tomatoes, (two 15 ounce cans)
- Juice of one lime
- Handful of parsley leaves, or cilantro if you prefer
- Salt and pepper, to taste
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 400 °F
- Put tomatillo halves onto a baking sheet and drizzle with olive oil and season with salt.
- Roast in the oven for 15 minutes, or until tomatillos are softened and blistered. Let cool for 10 minutes.
- Place the roasted tomatillos, diced tomatoes, lime juice, parsley leaves, salt and pepper into the bowl of a food processor and carefully pulse until you get the desired consistency of salsa that you like.
- Dump into a bowl and serve with tortilla chips!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.