• MY BOOK
  • RESOURCES
  • PALEO RECIPES
    • BEEF >
      • Asian Meatballs
      • Beef Stir Fry
      • Braised Oxtail Over Creamy Rutabaga Mash
      • Bulgogi
      • Cajun Dirty Rice
      • Carne Asada
      • Carne Guisada
      • Empanadas
      • Japchae
      • Mongolian Beef
      • Paleo Burger
      • Prime Rib
      • Sauerbraten
      • Slow Cooker Pot Roast
      • Slow Cooker Thai Beef Stew
      • Steak Fajita Rolls
      • Steak: A Marinade and a Method
      • Swiss Steak
      • Tamales
    • PORK >
      • Apple Bacon Glazed Pork Chops
      • Breaded Pork Chops in Creamy Mustard Sauce
      • Char Siu (Chinese BBQ Pork)
      • Feijoada (Brazilian Stew)
      • Italian Giant Stuffed Mushrooms
      • Meaty Spaghetti Sauce
      • Mexican Pulled Pork With Onions And Peppers
      • Oven Baked Pork Ribs
      • Pork Chops with Mushroom Sauce
      • Roasted Pork Lettuce Wraps
      • Roasted Stuffed Pork Stuffed Tenderloin with Lemon Parsley Oil
      • Sausage and Vegetable Bake
      • Slow Cooker Carnitas Tacos
    • POULTRY >
      • Bacon Wrapped Chicken Strips
      • Basil Avocado Chicken Salad
      • Chicken Adobo
      • Chicken Chow Mein
      • Chicken Nuggets
      • Chicken Piccata
      • Chicken Pizza Spirals
      • Chicken Salad
      • Chicken Shawarma
      • Chicken Tikka Masala
      • Citrus Glazed Chicken Tenders
      • Fried Chicken
      • Herb Roasted Turkey Legs
      • Honey Sesame Chicken
      • Jamaican Jerk Chicken
      • Kung Pao Chicken
      • Lemon Garlic Cream Pasta
      • Moroccan Chicken
      • Orange Chicken
      • Pad Thai
      • Roasted Lemon and Herb Chicken
      • Slow Cooker Rotisserie Chicken
    • SEAFOOD >
      • Bacon Wrapped Scallops over Sauteed Spinach
      • Cajun Shrimp and Grits
      • Crab Cakes
      • Fish Sticks
      • Lemon and Spice Grilled Shrimp
      • Marinated Grilled Swordfish
      • Mussels in Thai Curry Sauce
      • Shrimp Scampi
      • Tuna Salad
    • BREAKFAST >
      • Aebleskiver (Danish Pancakes)
      • Banana Cinnamon Waffles
      • Banana Muffins with Strawberry Spread
      • Blueberry Muffins
      • Breakfast Carbonara
      • Breakfast Chia Pudding
      • Breakfast Pizza
      • Breakfast Skillet
      • Cinnamon Rolls
      • Eggs Benedict
      • Granola
      • Huevos Rancheros
      • Paleo Yogurt
      • Pancakes
      • Proscuitto Egg Cups
      • Raspberry Orange Coffee Cake with Orange Glaze
      • Samosa Breakfast Hash
      • Strawberry Streusel Muffins
      • Sweet Potato Hash
    • SIDE DISHES >
      • Bacon Wrapped Asparagus
      • Baked Butternut Squash
      • Cauliflower Fried Rice
      • Coleslaw
      • Greens and Hamhocks
      • Crispy Brussel Sprouts
      • Dinner Muffins
      • Hasselback Sweet Potatoes
      • Italian Breaded Eggplant
      • Mashed Sweet Potatoes in Orange Cups
      • Mexican Cauliflower Rice
      • Michele's Amazing Apple, Beet and Arugula Salad
      • Orange and Ginger Glazed Carrots
      • Paleo Breadsticks
      • Paleo Pasta
      • Paleo Rolls
      • Paleo Tortillas
      • Pancit
      • Pan Crisped Deviled Egg Salad
      • Red Cabbage
      • Roasted Asparagus with Lemon Sauce
      • Roasted Artichokes with Garlic and Lemon
      • Sauteed Mushrooms
      • Seasoned Cauliflower Rice
      • Sesame Noodles
      • Spicy Smashed Sweet Potatoes
      • Stuffed Sunburst Squash
      • Sweet Potato Tater Tots
      • Thai Cucumber Salad
      • Yorkshire Pudding
      • Zucchini Noodles with Avocado Cream Sauce
    • SNACKS AND APPETIZERS >
      • Ahi Poke Stack
      • Almond Butter and Granola Apples
      • Chicken Skewers with Satay Sauce
      • Coconut Shrimp
      • Creamy Artichoke Dip
      • Deviled Eggs
      • Guacamole
      • Gyro Meatballs
      • Honey Mustard Chicken Wings
      • Paleo Pizza
      • Potstickers
      • Salt and Pepper Chicken Wings
      • Shredded Chicken B.L.A.Tacos
      • Shrimp and Zucchini Fritters
      • Shrimp Cocktail
      • Spicy Marinated Carrots
      • Sweet and Sour Meatballs
      • Zucchini Hummus
    • DESSERTS >
      • Almond Butter and Chocolate Glaze Muffookies
      • Almond Butter Truffles
      • Apple Pie Cupcakes with Cinnamon Frosting
      • Apple Pie Parfaits
      • Baked Pears
      • Banana Bread Pudding
      • Banoffee Cheesecake
      • Brownies
      • Cheesecake with Blackberry Compote
      • Chocolate Banana Pudding
      • Coconut Butter Berry Bark
      • Coconut Lime Popsicles
      • Coconut Vanilla Iced Cookies
      • Dark and Salty Caramel Pots
      • Dates Stuffed with Apricot Cashew Cheese
      • Dirt Cake
      • Dulce De Leche Cheesecake
      • Flan
      • Fresh Berries With Whipped Coconut Cream
      • Fresh Fruit Granita
      • Fresh Fruit Popsicles
      • Fruit Tart
      • Ginger Snap Cookies
      • Lemon Bars
      • Mango Sticky Rice
      • Mini Banana Coconut Cream Pies
      • Panna Cotta with Peach Compote
      • Pineapple Coconut Whip
      • Pumpkin Bars
      • Pumpkin Pie
      • Red White and Blue Coconut Tarts
      • Salted Caramel and Chocolate Dipped Macaroons
      • Sweet Potato Pie
      • Watermelon Cake
      • 5 Minute Blueberry Mousse
    • SOUPS AND STEWS >
      • Albondigas
      • Avgolemono Soup
      • Butternut Squash Soup
      • Cioppino
      • Egg Drop Soup
      • Green Chile Stew
      • Hot and Sour Soup
      • Kelp Noodle Ramen Soup
      • Pho
      • Poblano Bacon Chicken Chowder
      • Slow Cooker Chili
      • Tom Kha Soup
      • Zuppa Toscana Soup
    • SAUCES AND DRESSINGS >
      • Applesauce
      • BBQ Sauce
      • Beet Salsa
      • Celery Seed Salad Dressing
      • Creamy Sauce
      • Grape Jelly
      • Italian Dressing
      • Ketchup
      • Mayonnaise
      • Sour Cream
      • Strawberry Jam
      • Tartar Sauce
      • Tomatillo Salsa
    • DRINKS >
      • Almond Milk
      • Apple Cider
      • Cinnamon Roll Smoothie
      • Horchata
      • Mango Lassi
      • Rainbow Smoothie
      • Strawberry Lemonade
      • The Green Machine
      • Tropical Smoothie
      • Watermelon Lime Agua Fresca
    • DIY >
      • BODY BUTTER
      • BODY SCRUB
      • DEODORANT
      • FACIALS
      • LIP BALM
      • LOTION BARS
      • ALL PURPOSE CLEANER
  • STARTING OUT
    • ESSENTIALS
    • PALEO QUICK-START GUIDE
    • 10 TIPS FOR BEGINNERS
    • PALEO ON THE GO
  • BLOG
    • REVIEWS
  • ABOUT
    • FREQUENTLY ASKED QUESTIONS

MICHELE'S TOMATILLO SALSA

Tomatillo Salsa
Once again my friend Michele has given us one of her amazing recipes. This salsa goes great on pretty much everything. I love pouring it over my eggs in the morning, using it as a sauce for fish and chicken, or dipping fresh chopped vegetables into it. Here is what Michele has to say about this amazing salsa:

For this tomatillo salsa, I chose to use chicken broth, roasted peppers, and tamarind paste. These could be replaced with water, fresh peppers, and lime respectively.

The chicken broth helps to impart a more robust and slightly deeper flavor to the salsa, but also serves to help thicken the salsa when it cools, if water is used you’ll need to add more salt, but also be careful in how much of the cooking liquid you use as it won’t gelatinize as nicely.


Roasting peppers helps to tame the heat in them a bit, but that isn't why I chose to roast the peppers. When you get a good roast on a pepper the smell and taste become more complex and loses some of the harshness that fresh peppers have. To me when I make a fresh salsa I like to keep my peppers fresh as the bite enhances the fresh bright flavors in the other ingredients, but I think a cooked salsa benefits from having the more complex developed flavors that occur after roasting the peppers.


Tamarind has a great tart and sweet flavor, nearly as tart as a lime, but the sweet creates this great dichotomy of flavor that I love. I personally love to make sauces with tamarind, (try cooking honey with tamarind, lime, and ancho chili powder and put that on sweet potatoes! ). I think that lime could easily be used if you can’t find tamarind or don’t like having to pick apart the sticky paste from the seeds and shell, but I think that the tamarind in this salsa is really what makes it special, the combination of tart and sweet brightens up the savory flavors in a way that lime alone wouldn’t be able to. Feel free to make extra; you can place it in a freezer bag or Mason jar and freeze it (leave about an inch of space at the top and don’t tighten the lid all the way until it is frozen). I hope you enjoy it!
 

Tweet
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.

Tomatillo Salsa

Prep time: 10 mins                       Cook time: 15 mins                
Inactive: 30 mins                           Servings: 2-4
 
 
Print Friendly and PDF
Ingredients:
- 4 jalapeno or serrano peppers
- 3 large whole tomatillos, de-husked and washed
- Chicken broth (JUST enough to cover the tomatillos in a medium saucepan, about 1 -2 cups)
- 4 cloves of garlic, chopped
- 1 small white onion, chopped
- 1 tsp. pure tamarind paste
- 1 cup fresh cilantro, chopped
- Sea salt and ground black pepper (to taste)

Equipment:
- Cutting board
- Kitchen knife
- Kitchen tongs
- Measuring cup
- Resealable plastic bag
- Butter knife
- Medium sized saucepan
- Stirring spoon

Directions:
1. To roast the jalapeno and/or serrano peppers, turn on the gas burner on your stove-top or grill and roast the pepper directly in the flame (hold the stem of the pepper with tongs). Once the skin looks blistered and has darkened, place the peppers in a resealable plastic bag and set aside for a few minutes. Placing them in the bag steams the skins and will help them peel easier. Remove the skins by scraping the pepper with a butter knife.
2. Place the tomatillos, chicken broth and garlic in a medium sized saucepan over medium-high heat and add a dash of sea salt and pepper. Bring them to a simmer, stirring often. Add the tamarind, reduce the heat to low, and allow the sauce to simmer until the tomatillos begin to soften and the tamarind has diffused into the liquid (About 10-15 minutes).
3. Place the chopped onion onion and roasted peppers into a food processor or blender. Pour in the tomatillo mixture and process until mostly smooth. Add the cilantro and blend until incorporated. Taste and add additional sea salt and ground black pepper to taste. Allow the sauce to cool for about 30 minutes before using.

Note: The salsa will be a little soupy at first, but as it cools it will begin to thicken. You can also add less of the cooking liquid if you want a thicker salsa.

Tomatillo Salsa

comments powered by Disqus

Check Out My Cookbook!

The Paleo Cupboard Cookbook

My Favorite Products

Instant Pot
Paleo Cupboard Cookbook
Paleo Meal Plans

The Paleo Cupboard Cookbook


Paleo Cupboard Cookbook

Stay Connected!


The Boring (Legal) Stuff

Terms of Use, Disclosure and Privacy Policy

Quick Links


Home
My Cookbook
Paleo Recipes
Paleo Quick Start Guide
Blog
About Me
Contact Me

© Copyright 2012-2016