Salsa Verde

salsa verde.jpg

Recipes with Salsa Verde came to mind during a conversation about easy and healthy meals with someone that keeps a very busy schedule.  One of their routine menu planning items included chicken breast with Salsa Verde cooked in the crock pot. It sounded so simple and good!  It was prepared in the morning, by just placing a few chicken breasts in the crock pot, sprinkled with salt and pepper, then topped with a couple cups of store bought Salsa Verde.  Press the "on" button and off you go, anticipating coming home to a wonderful smelling house and dinner ready.  Now there's a tasty little trick to add to your bag!  And yes I tried and tested the idea and it was wonderful, and easy for one of those busy days. You could use a variety of meats in this recipe idea and they would be great! 

So of course that conversation triggered many thoughts of Salsa Verde, and all the different foods it could be served with, wondering how it is made, and pondering the question why not make my own.  I discovered it looked pretty simple so why not give it a try. This was a first time perfect attempt! 


Let's start with the basic ingredient, tomatillos.  What are tomatillos anyway?  Well, besides being this cute little tasty thing, surprise, they are not baby tomatoes, even though their Spanish name translates into "little tomato".  They also have a nickname of "husk tomatoes", they are classified as a fruit, and are in the night shade family.  The husk is easily peeled off, a quick rinse and you are ready to cook something wonderful.  

It doesn't take much to make Salsa Verde and seemed to be a simple process, but will it really taste that good?  I was lacking a little confidence after a couple of recipe failures this week 😟 this one got me back on track, more than successful on my first try!!  It was delicious!  

I was able to get hold of fresh organic tomatillos from our local CSA (Community Supported Agriculture), April Joy Farms.  This being a first for me, I was surprised at how simple the husk peeled off, and how good the flavor was to just eat the way they are!  Better be careful or you won't have enough to try making the Salsa Verde!  


I had about 12 tomatillos, and when washed and cut into quarters it was about 4-5 cups, sorry, didn't do any exact measuring on this part!  But not to worry, I don't think you can go wrong.  


Tomatillos, quartered, about 4-5 cups
1/2 cup finely chopped onion
1 tsp minced garlic
1 anaheim chili pepper, minced, 
3/4 cup chopped cilantro
1 Tbsp chopped oregano
1 Tbsp ground cumin
1 tsp salt
1 cup water


Note: you could use any variety of of chili pepper, if you want hot go for serrano, habanero or jalapeno, My preference is mild so anaheim was perfect. 


Simply place all of the ingredients in a pot, and simmer on the stove for 15 minutes.  I love how easy this is!  Allow the mixture to cool then using a food processor or blender, puree the Salsa Verde.  Done!


There are so many ideas to use this recipe.  You can fill a plate with a "bed of greens", topped with some shredded roasted chicken, then drizzled with Salsa Verde, and some sliced avocado along the side.  And how about a grilled tri-tip sliced and topped with Salsa Verde?  It was SOOO good!  And how simple!  It could be used as a dipping salsa for chips and over chicken enchiladas!  The ideas just go on . . .


Tri-tip with Salsa Verde

Tri-tip with Salsa Verde