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

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. 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. I like green sauce on my enchilades (LOVE), but prefer the red for my tortilla chips. The spicier, the better…

  3. I’ve never had tomatillos! I need to change that!

    Great job on your workouts, Nicole! And your menu this week sounds YUM!

  4. 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!

  5. Mmm….this looks great, glad you posted it-and love how you got the recipe idea!!!

  6. Wow those looks so great! I’ve never tried tomatillo before. Your salsa looks really great.
    I love red salsa… extra spicy :)

  7. I made salsa verde this weekend too! You and I are on the same wavelength :-)

  8. I made salsa verde once and remember not being a fan. I am a red SPICY salsa fan, the spicier the better!

  9. 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.

  10. So awesome that you got a good recipe from a student. I like red salsa and I like it medium.

  11. 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.

  12. I’ve never had green salsa, but I love hot red salsa!

  13. 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!!!

  14. 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!

  15. 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. :)

  16. 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! :D

  17. 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! :)

  18. 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!

  19. oh this looks great and so full of flavor!


  1. [...] Skip to content Skip to content HomeAboutPicturesRD Q&ARecipe IndexPCOS ← Tomatillo Salsa Verde + Weekly Menu [...]

  2. [...] RD posts a recipe for tomatillo salsa verde at the same time that Cooking Light’s March issue includes Chicken Enchilada Casserole made [...]

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