Saturday, September 5, 2009

Salsa Verde & Chalupas

Salsa Verde

1 lb. fresh tomatillos, husked & rinsed (to remove natural sticky coating)
1- 4 oz. can green chiles
1 yellow onion, chopped into large chunks
2 scallions, chopped into 1/2 inch pieces
3 cloves garlic
1 tsp. salt
1/4 tsp. cayenne pepper

- Preheat oven to broil, with rack on top shelf.
- Lay tomatillos on rimmed baking sheet. Broil 5 minutes. Turn over & broil for 5 more minutes. Remove from oven & let cool.
- Place cooled tomatillos in bowl of food processor; add remaining ingredients.
- Pulse until blended but still slightly chunky. Place into container & refrigerate. This should last for about a week~ if it doesn't get eaten before that! This is delicious in the following recipe, but it is also wonderful on eggs, with chips, on a salad, etc.


2 tblsp. vegetable oil
12 (4-inch) Don Pancho corn tortillas
1 cup cooked & shredded chicken or turkey
1/4 sour cream mixed with 2 tablespoons milk
1/2 cup crumbled Queso Fresco (or shredded mozzarella)
tomatillo salsa

Preheat oven to 200F. Heat 1/2 tblsp. oil in 10-inch skillet over medium-high, then cook tortillas, three at a time until softened but not too crisp. Transfer tortillas to rimmed baking sheet & place in oven; cover with foil. Continue cooking rest of tortillas, adding more oil as necessary, until all are done. When finished, top with a few shreds of chicken or turkey, a bit of cheese, a spoonful of salsa & a dollop of sour cream. Serve immediately. Muy Bueno!!!
Makes 12 appetizer servings or 4 servings in the Keatley household


  1. Hi Nanci, I just stumbled across you! Great post. I'm still working on what to do with all my tomatillos right now. I roasted some chopped them and threw them in the freezer to do salsa verde later. I'll try your recipe!

  2. Hey Brandi-

    Hope you are doing well! This salsa is amazing~ I just made another batch that we've been putting it on everything (okay, except for maybe cereal- although I haven't been watching David eating lately).