Tomatillo Corn Salsa

Serrano and hungarian peppers
red onion

Husk and wash the tomatillos. Boil the tomatillos and corn in water for 5 minutes. Let cool. Chop onions and tomatoes. Put tomatillos and peppers into a food processor. Pulse until a nice chunky consistency is made. Take corn off of the cob. Add all ingredients to a bowl and ENJOY! NOM!

Houston Style Green Salsa

  • 1 lb fresh tomatillos
  • 1 large avocado
  • 4 cloves garlic
  • 1 small onion, roughly chopped
  • 1-2 serrano peppers, seeds removed (or left in!)
  • Pinch of cayenne pepper
  • Juice of 1 lime
  • 1/4 cup cilantro
  • Salt, to taste
  • 2 tbsp sour cream
  1. Remove the husks from the tomatillos and drop them whole into a pot of boiling water for 5 minutes to soften them. Using a slotted spoon or tongs, transfer them from the pot to the blender.
  2. Remove the pit and scoop out the avocado flesh. Add it to the blender along with the garlic, onion, peppers, lime juice, and sour cream.
  3. Blend until you reach desired consistency.
  4. Add cilantro, cayenne, and a large pinch of salt, pulsing once or twice to combine.
  5. Leftovers will keep several days in the fridge. Yields 2 cups.

Pepian de Pollo

A traditional Guatemalan recipe that Pete helped to make when he worked in a restaurant in Guatemala 

1 Whole chicken, quartered
3 c Chicken stock
2 Large tomatoes, chopped
1 pint Tomatillos, chopped
2 Dried Ancho chiles, seeded and chopped
1⁄4 c. Sesame seeds
1⁄4 c. Shelled pumpkin seeds
1 t. Cinnamon
1 t. Crushed red pepper

Brown the chicken over high heat in a pot with a tight fitting lid. Add the stock, bring to a boil, reduce heat and simmer, covered, for 30 minutes. 

Meanwhile, bring the tomatoes, tomatillos, and anchos to a boil in another pan. Reduce heat and simmer for 10 – 15 minutes. Remove from the heat. 

Toast sesame seeds, pumpkin seeds, cinnamon, and red pepper in a dry, heavy skillet. Let them brown, but try to avoid excessive blackening. Remove from heat and place in a blender. Pulse until pulverized. Add the tomato mixture to the blender and puree. 

Pour the blended mixture into the chicken pan and simmer uncovered until the sauce is nice and thick. Correct for salt. 

Serve over rice with a side of cooked black or pinto beans and warm corn tortillas. 

Bien provecho! 

Salsa Verde

1 pint Tomatillos
1 onion, coarsely chopped
Juice of one lime
1 or 2 Hot Peppers, seeded
2 or 3 Cloves of garlic, chopped Salt to taste 

Preheat oven to 400. Dehusk and rinse the tomatillos, cut in half. Place the tomatillos in a baking pan with sides and roast the tomatillos for 15 – 20 minutes (they will release a lot of juice). If you like, you can simultaneously roast the hot peppers in a separate pan. 

Place all ingredients in a blender and pulse until they reach your desired consistency. Cool before serving.