Salsa Verde

Before I get to this most decadent easy to make little condiment, I thought I'd give you an update on how I felt the week after running that half marathon.

My knees got progressively more sore and sensitive on Sunday, and by Sunday night I could barely take steps. Monday morning my knees were fine. No pain, no sensitivity whatsoever. My thighs (quads) were a little sore now. Mid day on Monday the DOMS (delayed onset muscle soreness) took hold. I got progessively worse over the course of the day, and by 5 pm I was walking like some old fashioned cowboy that just got off his horse after a 5 day ride. Woke up Tuesday morning with NOTHING hurting or even sore. To be honest, I was kind of on a 'high" till Thursday from the race.

I am formulating my thoughts, and soon will share some of them on "random-ness", especially in regards to exercising with weights and running.

Ok, back to food.
Salsa Verde;

This one is so easy to make. Ten fresh tomatillo's, three jalapeno's and four cloves of garlic. If you look close you will also see a "scotch bonnet/habanero" pepper. I did not use it, but it's color looked so nice with all the green. Grab yourself a pot of water and boil the tomatillos and jalapenos until soft. Mean while, in a bit of extra virgin olive oil, warm the garlic on low heat. Get out your food processor and put the garlic (with the oil), jalapenos, tomatillos and a few sprigs of cilantro in it.Pulse until you get your desired texture. Some like it chunky, other might like it a bit more runny. I know, I know my pics are still phone pics. I will get the new battery for the camera today!

Try this, grill chicken thighs or flank steak, and mix some of this salsa verde with a tablespoon or two of full fat greek yogurt. Spoon the mixture on top of your grilled meat. It's delicious, trust me.