My lips are still cooling from tonight’s dinner as I type this. As I sauteed carrots at Trader Joe’s all day, my mind drifted off to dinner, and boring idea after boring idea went through my head. I wanted something fairly easy to prepare, but most importantly, I wanted something bright and fresh tasting because it was so warm today.
After surfing through Smitten Kitchen’s recipe index, the recipes under the “tex-mex” tag started to whet my appetite, and the sound of shredded chicken tacos with a bright green tomatillo salsa was making my stomach growl. I took the taco recipe from one post and the salsa recipe from another, but they came together beautifully. To add to the freshness, I picked up a gorgeous red papaya and ripe, juicy mango before leaving work.
Now, I must warn you before you make this: The salsa is spicy, even after I seeded one of the jalepenos. I like it that way, but if you prefer a mild green salsa then be sure to remove the seeds from BOTH peppers.
Fresh Tomatillo Salsa
-adapted from Smitten Kitchen
- 10 tomatillos, husked, rinsed well, and quartered
- 1/2 bunch scallions, roots and greens trimmed, chopped into large pieces
- 5 cloves of garlic, peeled and smashed
- 2 jalepenos, leave one with seeds, one without
- pinch of allspice
- salt and freshly cracked pepper to taste
Directions: Puree all ingredients in a food processor or blender until very smooth. Garnish with scallions, if desired.
This was my first time working with tomatillos. They are surprisingly sticky once the husks are removed, so give ’em a good scrub!
The final product was full of bright, spicy flavor from the garlic and jalepeno. I actually took a little taste of one of the tomatillos before I threw it in the food processor and it has a tart/sour taste to it and it made me a little nervous that I was going to end up with sour salsa! It turned out great though. My dad loved it with some crispy tortilla chips.
I packed up some chips and salsa and took it down to Travis’s where we enjoyed it with shredded chicken tacos.
I chopped the garnishes…
Travis warmed the tortillas…
I got the papaya mango salad ready my chopping them up and then tossing the fruit with a squeeze of lime and a drizzle of honey.
Then we served it all up, relaxed on the couch, and enjoyed each other’s company. It was a great evening.
You can find the recipe I used for the shredded chicken here. It couldn’t have been easier: throw everything in the pot, go do something for 30 minutes, shred it up and you’re done! It was the best of both worlds: Easy AND Delicious. A definite keeper for the recipe book.
Now I have to go mix up some gaucamole for the Packer’s game that’s about to kick off! Enjoy the rest of your weekend!