A couple of weeks ago I received a pound of tomatillos in my farm share. Have you ever cooked with tomatillos? I was “tomatillo clueless”. They always scared me a little bit, with the dry husk outside. Now if you were as clueless as me, did you have any idea that after you peel the husk they just look like little green tomatoes?
It was a little more difficult than I thought to peel them, they are actually pretty sticky. I love learning about new vegetables or foods, don’t you?
This recipe is based on our friend Edgar’s Famous Salsa de Verde which has been enjoyed many times by our Community Group. I was being a bit lazy this time and typically Edgar cooks the chicken in the salsa verde, but I did the rotisserie chicken thing and Ben and I are spice wimps so we might have cut down on the Jalapenos. Okay, full disclosure, only used 3/4 of one Jalapeno. I know, it’s an embarrassment, but I am happy that at least Ben and I are on the same spice level.
Pure deliciousness, you need to make this!
Cooking it up and mixing in the Rotisserie Chicken.
Mixed in some rice at the end. No longer scared of tomatillos and this is going to be a serious staple dinner in our house. So, so good!
Edgar’s Salsa de Verde
8 – 10 servings
Blend all together:
- 3 lbs tomatillos
- 1 lb serrano peppers or jalapenos
- 2 teaspoons cumin
- 5 garlic cloves
- salt to taste
- bunch of cilantro
Next heat up oil in a pan, add all the blended ingredients and simmer for 20 minutes. Add a whole chicken cut up into pieces or equivalent in chicken breasts. Cook for about 30 minutes and serve with rice.
Jess’ Wimpy & Lazy Version of Edgar’s Salsa de Verde
Blend all ingredients in blender or food processor:
- 1 lb tomatillos
- 1 jalapeno (seeds scraped out)
- 1/2 tsp cumin
- 2 garlic cloves
- salt to taste
- 1/2 bunch of cilantro (or more, we are obsessed with cilantro)
Heat a tablespoon of olive oil and add the salsa. Simmer for about 10 minutes or if you can stand waiting any longer to eat this salsa, shred a Rotisserie Chicken and add to pan until warm and fully immersed in salsa. Cook rice on the side and mix altogether. Enjoy!