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 allrecipes.com.

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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!

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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!

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22 Comments

  1. February 28, 2011 / 6:09 am

    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. February 28, 2011 / 7:08 am

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

  3. February 28, 2011 / 7:35 am

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

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

  4. February 28, 2011 / 7:47 am

    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. February 28, 2011 / 7:58 am

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

  6. February 28, 2011 / 8:09 am

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

  7. February 28, 2011 / 9:28 am

    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.

  8. February 28, 2011 / 10:16 am

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

  9. February 28, 2011 / 1:07 pm

    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.

  10. February 28, 2011 / 2:38 pm

    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!!!

  11. February 28, 2011 / 3:04 pm

    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!

  12. February 28, 2011 / 4:01 pm

    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. 🙂

  13. February 28, 2011 / 4:23 pm

    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! 😀

  14. February 28, 2011 / 4:50 pm

    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! 🙂

  15. February 28, 2011 / 5:02 pm

    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!

  16. February 28, 2011 / 8:48 pm

    oh this looks great and so full of flavor!

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