corn and tomitillos

here are a couple of recipes i made this weekend. both new. one for tomitillo salsa and one for corn bread. (okay so i actually wrote this post a few weeks ago but i was drunk when i wrote it so i wanted to read it over when sober before posting it and then i forgot all about it)

tomitillos were from the hampton farmers market across the street from my work. at that farmers market i was reminded of how lucky i am to live in portland and have such a rich farmers market two times a week. into the tomitillo salsa i added cilantro and jalapeno from saturday's farmers market and i added one ear of fresh corn to the corn bread, also from saturday's market.

i thought the corn bread could have used more fresh corn but the others eating it said the ratio was good with just one ear and had i added more it may have upset the balance. this is great moist corn bread. i have been looking for a go-to recipe for corn bread for a while and i think i found it.

the recipe for tomitillo salsa calls for roasting the tomitillos under the broiler for 5-7 minutes and then blanching them. they were quite soft and well cooked after broiling them, so i skipped the blanch. i also somehow decided that it was really spicy with half a jalapeno when making it. but then when i went to eat it, there was no spice at all.