Green Tomatillo Salsa for St. Patty’s Day

Happy St. Patrick’s Day!


We’re all used to wearing green on March 17th each year, in honor of St. Patrick’s Day. We’re also used to eating Corned Beef & Cabbage.

I’m sure you’ll  be treated to a plethora of recipes on Irish food this week on your facebook, twitter, and pinterest pages, so I’m taking the “Green” thing more literally.

Let’s eat something green….and mexican!

I have a few recipes that are most undoubtedly green, but here’s one with a main ingredient you may not use all that often: Tomatillos! When these beautiful lime green fruit have their tan husks peeled off, they’re often mistaken for an unripe tomato. However, the flavor is remarkably different. They’re fine to eat raw, however, I like to boil them a few minutes to heighten their citrus flavor.

Is a Tomatillo a Green Tomato?

Even though the tomatillo‘s name sounds a lot like tomato, they’re really not all that related. They’re kind of like distant cousins.  Tomatillos are actually in the same direct family as the Cape Gooseberry (which, in case you were wondering, is  not related to a goose.) Glad we got that straightened out. Whew. You were looking a little confused there.

This will help: I’ve made you a chart to help you keep the facts straight:

Bet you won’t forget this visual

Let’s Make Salsa!

This tomatillo salsa has just enough flavor to make it a perfect match for your tortilla chips. I’ve used it many times when I made chicken enchiladas, and it’s always a good addition to my chicken soft tacos. It’s also really tasty on a mexican omelette. Part of my recipe has you straining the liquid out; this is so that you get the flavor without the soupy-ness that can sometimes accompany a homemade salsa.

What Do I Do With The Leftover Liquid?

The leftover liquid is good for poaching chicken, adding to a marinade, or using as the base of a mexican soup. The sky is the  limit!

Why don't  you pin this on pinterest?
For this demo, I sauteed chicken in mexican spices, and added them to tomatoes, avocado, mizithra cheese, and the Green Tomatillo Salsa for a delicious Soft Taco.

Green Tomatillo Salsa

2 c. fresh cilantro (rough chop)
1 c. green onion tops (rough chop)
1 jalapeño pepper, stem, seeds, veins removed
1 tsp. garlic powder
1½ lbs. tomatillos, husked
1 c. chicken or turkey broth

Place first 4 ingredients in food processor. Pulse till well blended.

 Cook tomatillos in boiling water for 2 minutes only.  Flip and cook another 2 minutes (Their color will change to an avocado green). Remove from water with large slotted spoon.

Add tomatillos, a few at a time, to processor and blend. Repeat until all tomatillos are in salsa mix. Add broth and puree till there is an even consistency.

Taste and season with salt (sparingly) if necessary.

Transfer one cup of salsa to a strainer which has been placed over a large bowl. With the back of a spoon, push the liquid down into the bowl. Repeat until liquid can not be easily extracted. Repeat with remaining salsa.

I hope this is something you’ll try soon =0)  So tell me…what do YOU think this will go best on? Or, do you have another idea to use the liquid? I’d love to hear from you!

Happy St. Patty’s Day to you!

Savage Chicken: St. Pat's

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7 thoughts on “Green Tomatillo Salsa for St. Patty’s Day

    1. They really are sticky when just out of the husk! I’m just glad the stickiness goes away, or that would be just plain weird 😉
      I’m so glad you’re saving this – if you have a chance, come back and tell me what lovely creation you made with it – I’d love to hear about it =0)


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