I cannot believe what an exciting month this has been for me! To be in the final of PETA UK's 'Great Vegan Bake Off' and a nominee for Vegfest UK's 'Best Vegan Cook Book' is just mind blowing. I am so excited and so nervous that I've not had much time to be creative in the kitchen. That is until the girls insisted we have a Mexican night!
We used to have Mexcian nights for dinner every Sunday, but over the Summer this slipped from our routine as we've been so busy, and hardly at home. But I was so glad they brought it up, and it gave me a chance to use up the delicious tomatillos that I got in our veg box last week.
You don't come across tomatillos very much in the UK, but the good news is that this salsa works just as well with tomatoes. If using regular tomatoes, I like to add a squeeze of fresh lime at the end, it gives it that zing that you'd get with tomatillos.
We'll be serving this up tonight alongside some slow cooked beans, rice, organic corn tortilla chips and fresh guacamole- I can't wait!
If you guys have had a chance to vote for me in the bake off, thank you so much! Votes close this Friday, so if you haven't I'd really appreciate you popping on over to The Great Vegan Bake Off to vote, lets get my sugar free Schichttorte on the map and show you can have your cake and eat it!
8 tomatillos, or tomatoes
1 small onion
1 jalepeno chili
1 1/2 cups of water
1/2 tsp sea salt
Peel the husks off the tomatillos, and peel and quarter the onion. Add everything together in a saucepan, and simmer for around 25 mnutes, until most of the liquid has evaporated.
Pour into a food processor and process to a smooth salsa.
If using regular tomatoes, add a squeeze of lime at the end.
That's it! It's the most simple salsa ever, but tastes amazing.