Remember how I was bragging on my students for bringing in recipes that included a new fruit or vegetable they had tried for a class project? Well, this recipe was one of them.
While I have had tomatillos before, I had never made tomatillo salsa. The recipe my student brought in was fabulous, and ironically, I needed a salsa verde for Sunday evening’s recipe. After a quick Google search, I found the exact recipe on allrecipes.com.
Tomatillo Salsa Verde slightly adapted from All Recipes, introduced to me by a student
1 lb tomatillos, husked and rinsed
1/2 cup onion, finely chopped
1 tsp garlic, minced
1 serrano chile pepper, minced
2 Tbsp cilantro, chopped
1 Tbsp oregano, chopped
1/2 tsp cumin
1 1/2 tsp salt
2 cups 1/2 cup water
Directions:
Place tomatillos, onion, garlic, and serrano in a sauce pan and pour water over the top. Bring to a boil over medium-high heat and season with cilantro, oregano, cumin, and salt.
Reduce heat to simmer for 10-15 minutes or until tomatillos soften and the skins begin to turn yellow.
Transfer tomatillos and ingredients to a blender and puree to desired thickness. Yield: 2 cups total (8 servings – 1/4 cup each).
Nutrition Information (per 1/4 cup): 26 calories; 0.5 g. fat; 0 mg. cholesterol; 288 mg. sodium; 5.1 g. carbohydrate; 1.4 g. fiber; 0.6 g. protein
Result: Spicy!! This is a delicious change of pace from the baja fresh salsa and garden fresh pico de gallo I usually make. Seeing as we like some heat in our cuisine, this was a hit! It comes together very quickly and stores well in the fridge, allowing the flavors to thoroughly develop. Tomatillos are available at most local grocers for about $2/lb and are therefore comparable to the price of tomatoes at this time of year. Enjoy!
Mondays and Wednesdays are crazy for me, so I have breakfast made for the week — oatmeal or turkey sausages, and have leftovers ready for dinner tonight. I was more active in the kitchen on Saturday than I normally am, but I hadn’t finalized the menu for the week until Sunday…sorry!
Weekly Menu: February 26th-March 3rd
- Saturday: Spicy Turkey Sausages and an over-easy egg; Biggest Loser “Fried Chicken” and oven fries
- Sunday: Baked Ginger Oatmeal with Apricots, Cherries, and Walnuts, Creamy Baked Chicken Taquitos with Tomatillo Salsa Verde and Spanish rice
- Monday: leftovers
- Tuesday: Broccoli-Cheddar Soup
- Wednesday: leftovers
- Thursday: Shrimp in Creamy Horseradish Sauce and Savory Caramelized Onion, Feta, & Herb Muffins
And I upheld my workout plans for the week: 3 mile run and 20 minutes on the elliptical on Thursday, 60 minute elliptical workout on Friday, a 4-mile run on Saturday, and a hockey game last night. Today is a rest day! Good thing seeing as I was still on the ice at nearly 11pm last night!
Question: Green or red salsa? Mild, medium, or hot?
Have a wonderful week!
Yum! I’m so glad you posted this today. Perfect timing. I bought a pound of tomatillas and we are having a pork dish with them but this salsa will be a perfect side. It sounds delicious!
I like green sauce on my enchilades (LOVE), but prefer the red for my tortilla chips. The spicier, the better…
I’ve never had tomatillos! I need to change that!
Great job on your workouts, Nicole! And your menu this week sounds YUM!
Sounds like a keeper! I like red salsa, and hot. But hey, I’ll eat the green stuff too
Too bad about my inability to digest onion and garlic, as salsa is VERY RARELY on my menu 
Booo
You’re so good about menu planning. I do my menu planning the night of the meal. ha!
Mmm….this looks great, glad you posted it-and love how you got the recipe idea!!!
Wow those looks so great! I’ve never tried tomatillo before. Your salsa looks really great.
I love red salsa… extra spicy
I made salsa verde this weekend too! You and I are on the same wavelength
I made salsa verde once and remember not being a fan. I am a red SPICY salsa fan, the spicier the better!
I always ate red salsa growing up (I like my salsa HOT) but now I much prefer green. I like how it’s so tangy.
So awesome that you got a good recipe from a student. I like red salsa and I like it medium.
I love salsa verde – I would put it on everything if I could. Red salsa is good too, but I eat it more often so its not quite as exciting.
I’ve never had green salsa, but I love hot red salsa!
I’m a spicy red salsa girl myself (that sounded bad..) I have bookmarked this recipe though, and when I see tomatillos I’m going to give this a try. Have a great week Nicole!!!
I am definitely a green gal…especially for enchiladas. That salsa look amazing! I am going to have to make that.
I think that was a great project you had the students do!
I like the green and the red…but I don’t like the stickiness of tomatillos after you peel them! haha and probably either mild or med heat for me.
Love me some tomatillos!! And I shop at an ethnic grocery store, so they are always readily available – I would have to say green salsa – and you know I like it HOT!
I have never made salsa verde myself, but one of my best friends makes an awesome salsa verde. Yours sounds great! I LOVE spicy food! Can’t pick between red and green as I love them both!
I’m weak, I’ll take mild for sure! I love red salsa but love green enchilada sauce even more.
I’d have to kick the heat down a knotch for me, but my husband would probably love this as is for him!
oh this looks great and so full of flavor!