Charred tomatillo salsa

This is a slight adaptation from a recipe in Rick Bayless’s Mexican Everyday. Tomatillos raw are a little too bright tasting for me, but roasting them mellows the flavor and adds a bit of smokiness.

Charred tomatillo salsa

  • 4 tomatillos
  • 1-3 chili peppers
  • 4 small cloves garlic
  • 1/2 t salt
  • 2 T water

Pull the papery husks off the tomatillos, wash them and split them in half right down the middle. Peel your garlic. Cut your peppers in half and remove the seeds. Place tomatillos, peppers, and garlic in a dry pan over high heat. Roast the peppers and garlic til they have a little char, roast the tomatillos til they’re soft – turning all over a few times.


Remove veggies to the bowl of a food processor. Add the salt and water, and puree until smooth.


I used it on these steak tacos (made with that flatiron steak I bought Sat).


Green salsa soup

This is easy, healthy (minus too much garnish), and filling. Hubs likes to make this on cold Sundays.

This would look so good if I could actually take pictures.

Green Salsa Soup

2 chicken breasts, cooked and chopped
1 jar green salsa
1 can butter beans, drained
2 T olive oil
1 onion chopped
1 garlic clove, chopped
3 C chicken broth
Cheese, chips, sourcream for garnish

Saute onion and garlic in olive oil over medium heat in a soup pot for about 3 minutes, or until onion is soft. Add stock and bring to a boil. Add green salsa and butter beans. Simmer for 10 minutes, then add chicken and heat through. Serve with cheese, crushed taco chips, and sour cream on top, if desired.