Green Salsa

I am so ready for food out of the garden!  I've been looking for more recipes with tomatillos.  I love this sweet/spicy salsa so much that I can drink it!  I'm not even kidding!  It's also good in burritos or on top,  tacos, enchiladas, and straight up!

8-10 tomatillos
1 small bunch of cilantro
4 jalapenos (seeds removed if you don't want spicy)
1 T. lime juice
1/3 c sugar
1/4 c water
Blender

Peel off the husk around the tomatillo and wash.  Put them in your blender and blend them all up with cilantro, jalapenos, lime juice, sugar and water.
Eat right away or refrigerate for later. 
{I've never had any left to refrigerate so I'm not sure how long it keeps.}

Honey Mustard Dressing

I made a cobb salad for dinner last night but instead of the traditional ranch or blue cheese, I decided to try this honey mustard recipe because David is a huge fan. I was grilling up some chicken to go on it and wanted to give it a little extra flavor so I decided to marinade the meat in this as well. I know that sounds weird but it was actually really good! I loved it! This would also be a good dip if you ever make like chicken fingers or something like that.

1/2 cup olive oil
3 tablespoons vinegar
2 tablespoons water
1/4 cup honey
1/4 cup Dijon mustard
1/2 teaspoon dried basil
1 teaspoon salt
dash of black pepper

Blend all ingredients together. Store in a mason jar in the fridge.