Tomatillo Salsa Verde + Weekly Menu

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


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


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

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!


  1. says

    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!

  2. says

    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!

  3. says

    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!!!

  4. says

    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! 😀


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