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
1/2 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![/print_this]
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!