Do y'all ever have cravings for something so random? Well, I definitely do…
While at the farmers market a few weeks ago, I saw tomatillos and got a hankering to make some salsa. I had made a good one a few years ago but I remembered it contained sugar. I didn’t really [take time to] find the recipe and I thought it couldn’t be that hard to do, so I grabbed a few other ingredients at the market that looked good and took to the kitchen to add a little spice to our dinner…and throughout the week, I might add, since I topped nearly everything with this jazzy little number.
While this recipe doesn’t contain a lot of pantry staples, it is inexpensive to make, is a flavor bomb, and lasts a long time. You may be wondering why the recipe title isn’t “Marinated Chicken Breasts with Tomatillo Salsa.” Another added bonus—I don’t like runny salsas. So I drained the salsa, reserved the liquid and then used the liquid to marinate a few chicken breasts. Hello, economical. You don’t have to make the chicken. If you just want to have a great dipping component, see how much of the liquid you want to add back into your salsa. Since I don’t eat corn chips anymore, the chunkier the salsa for me, the better. I have been known to just eat salsa with a spoon.
The Stud absolutely loved this meal. Its light enough for us gals looking to stay bikini ready for the summer and filling enough with flavor to satisfy a guy’s palate. It doesn’t contain a lot of salt, and gets better as it sits in the fridge.
I hope you’ll shop your local farmer’s markets this weekend and get inspired to cook with something that catches your eye! If you have any questions about how to cook anything, shoot me an email to see if it’s something I’ve tinkered with, I’m happy to help. xo
Recipe Report Card: A
Amount of Pantry Staples Used: C
Stud approved: A
Taste profile: A
Final grade: B
Tomatillo salsa with marinated chicken breasts
1 ½ lbs tomatillos
1 red onion
1 jalapeno—seeded or not
1 finger chile
¾ scant cup cilantro—chopped
2 tbl coconut sugar
¼ cup apple cider vinegar
1 tsp salt
1 large garlic clove
2 large chicken breasts
1 tsp ground pepper
1 tsp paprika
2 Large bowls (one with lid if possible)
Fine mesh sieve
Peel, wash, and coarsely chop tomatillos. Coarsely chop red onion, jalapeno, finger chile. Add ingredients to the food processor then drain using the mesh sieve over a large bowl. With the liquid reserve, measure ¼ cup. Put the remainder over to the side if you are going to marinate chicken breasts.
Return the salsa pulp back to the food processor, , ¼ cup apple cider vinegar, cilantro, 2 tbl coconut sugar, 1 tsp salt, and 1 large garlic clove. Process. Return salsa to clean large bowl, fluff it up a little bit and add the ¼ cup liquid reserve. Cover with lid and let sit.
You should have about ¾ cup liquid reserve. Add ½ cup to marinate 2 chicken breasts, add the juice of 1 lemon, 1 tsp ground pepper, and 1 tsp paprika. Marinate in the fridge up to 8 hours and grill.
Make ahead options:
This salsa gets better with time. Make ahead for your next party!
1. Also delicious substitute for salad dressing!