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 crcd.org.al/sports-betting-online oregano, chopped
1/2 tsp cumin
1/2 tsp salt
2 cups 1/2 cup water
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 roulette 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 responsible gambling with Tomatillo Salsa Verde and Spanish rice
- Monday: leftovers
- Tuesday: Broccoli-Cheddar Soup
- Wednesday: leftovers
- Thursday: Shrimp in Creamy Horseradish Sauce and Savory Caramelized general information 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!