Salsa Verde is the classic culinary use for tomatillos. (Verde means "green" in Spanish) Use this salsa as a dip for tortilla chips or use it as a sauce on egg burritos, Enchiladas Suizas, and many other dishes.

This recipe comes from a cook who says: "Other recipes call for roasting the tomatillos and jalapenos under a broiler, but I actually prefer the flavor of salsa verde when it’s made this way – by boiling it. When the tomatillos and jalapenos are roasted, I find that the salsa is a little too sweet since roasting often brings out the sweetness in vegetables. But boiling them keeps the flavor of the salsa bright and tart which is how I prefer my salsa verde." If the sweetness of roasting appeals to you, try 20-Minute Roasted Salsa Verde.

Ingredients:

1 LB tomatillos, husked and rinsed (about 10 med-large tomatillos)

3 jalapeños, stems removed

½ white onion

water, as needed

½ c. cilantro

2 cloves garlic

1 T. lime juice (about ½ lime)

1 t. kosher salt

Method:

Add tomatillos, jalapenos, and onion to a medium saucepan or pot. Fill saucepan with enough water to cover tops of the tomatillos.

Bring water to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.

Transfer tomatillos, jalapenos, and onion to a blender using a slotted spoon.

Add cilantro, garlic, lime juice and salt. Blend until smooth.

Serve immediately or refrigerate in an airtight container for up to 2 weeks.

TIPS:

Don’t want it spicy? Remove seeds from the jalapenos.

Want it extra spicy? Use serrano peppers instead of jalapenos.

To freeze: place salsa in freezer safe containers and freeze for up to 3 months.

Yield: 2 cups

Recipe source: isabeleats.com

Ingredients:

4 c. fresh broccoli florets

1 medium sweet red pepper, julienned

1 medium sweet yellow pepper, julienned

1 T. olive oil

1 garlic clove, minced

1 t. dried oregano

½ t. salt

¼ t. pepper

1 medium ripe tomato, cut into wedges and seeded

1 T. grated Parmesan cheese

Method:

In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.

In a large nonstick skillet, sauté peppers in oil for 3 minutes or until crisp-tender. Add broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add tomato; heat through. Sprinkle with cheese.

Servings: 6

Recipe adapted from: tasteofhome.com

Ingredients:

Good olive oil

4½ c. (½" diced) unpeeled eggplant (1 LB)

2 c. chopped yellow onion (2 onions)

2 c. chopped fennel bulb

2 T. minced garlic (6 cloves)

3 c. good chicken stock, preferably homemade

1 (28-oz) can crushed tomatoes, preferably San Marzano

2 t. whole dried fennel seeds

1½ t. dried oregano

1 t. fresh thyme leaves

¼ t. crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 (28-oz) can whole peeled tomatoes, preferably San Marzano

Freshly grated Italian Parmesan cheese, for serving

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Method:

Heat ½ cup olive oil in a medium (10 to 11") pot or Dutch oven over medium heat. Add eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.

Add 2 tablespoons olive oil to pot, add onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until onion is tender but not browned. Add garlic and cook for one minute, stirring often. Add chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. 

Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and their liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

Use leftovers to make Baked Pasta with Tomatoes and Eggplant

Servings: 8

Recipe adapted from: barefootcontessa.com

Ingredients:

1½ LB boneless skinless chicken breasts sliced (against the grain) into ½" thick strips (VEGETARIAN OPTION: use a can of drained black beans, diced sweet potato, sliced mushrooms and/or cooked Mexican rice in place of chicken)

3 bell peppers (a mix of colors is nice), cored and sliced into strips

1 yellow onion, thinly sliced

2 cloves garlic, minced

3 T. oil (vegetable or canola oil)

1 lime

¼ c. fresh cilantro, chopped

8-10 small flour tortillas

Toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese, etc.

Fajita Seasoning:

1 T. chili powder

1½ t. paprika

1½ t. cumin

½ t. onion powder

½ t. garlic powder

¼ t. dried oregano leaves

¼ t. cayenne pepper optional

Salt and freshly ground black pepper

Method:

Preheat oven to 425° F. Lightly grease a large sheet pan with non-stick cooking spray. Lay prepared peppers and onion evenly on pan and place prepared chicken on top.

Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread into an even layer.

Roast for 15-20 minutes or until chicken is cooked through. Wrap flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.

Remove from oven. Squeeze fresh lime juice over chicken and vegetables, sprinkle with cilantro. Serve in warm tortillas with extra toppings, as desired.

Servings: 5

Recipe adapted from: tastesbetterfromscratch.com

Ingredients:

6 oz dry rye bread, cut into small cubes (4 c.)*

1 medium fennel bulb

6 oz thinly sliced, cooked ham, chopped (1¼ c.)

1 large Granny Smith apple, cored and chopped (1½ c.)

4 oz Havarti cheese, shredded (1 c.)

½ c. thinly sliced green onions

6 eggs, lightly beaten

2 c. milk

¼ t. black pepper

Extra sliced green onions for garnish (optional)

Method:

Preheat oven to 325°F. Grease a 2-qt. rectangular baking dish. Spread half the bread cubes in dish.

If desired, snip some of the green feathery tops from fennel bulb and reserve for a garnish. Trim, core, and chop fennel bulb; measure 1 cup. Sprinkle fennel evenly over bread in dish. Top with ham, apple, cheese, and green onions. Top with remaining bread.

In a medium bowl whisk together eggs, milk, and pepper. Drizzle evenly over bread mixture in dish. Press down lightly with the back of a large spoon until all the bread is moistened.

Bake, uncovered, about 1 hour or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. If desired, sprinkle top with reserved fennel fronds and/or additional sliced green onions.

*To Dry Bread:

Let bread cubes stand at room temperature, uncovered, 6 hours. Or, bake cubed bread in a 300°F oven 8-10 minutes or until dry.

Servings: 8

Recipe adapted from: bhg.com

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