special sauce: fresh tomatillo salsa

I’ve decided every week of Whole30 needs a special sauce. Actually, every single week for the rest of my life might need special sauce when I’m looking to eat eggs for the umpteenth time.

heatherbursch | shemadeitshemight | tomatillo salsa

I can’t just eat boiled chicken and plain eggs day after day. I understand the whole eat lean and get lean thing that leads one to eat the same simple food day after day. I actually respect that discipline. But if you are asking me to disengage my brain and creativity with my food experience you are asking me not to be a whole person and I will soon lose my ability to maintain the healthy choices. (and thankfully no one is really asking me to do this!)

This salsa has a bright and fresh taste. Quite arguably the best way to enjoy a good salsa is with a tortilla chip but I’m off of corn for a few weeks. It took me a day or two to get good at using the salsa, but eggs were the obvious choice.

My favorite way to do the egg/salsa combo is to heat some oil in a pan (1 tablespoon), add in at least 1/4 cup of salsa and reduce it by cooking off the water until the liquid is almost gone.

heatherbursch | shemadeitshemight | cooked tomatillo salsa

Move the reduced salsa to the edges, making sure the oil is still available for the eggs. If the pan is too dry, just add a bit more oil or butter. In the middle of the pan pour some whisked eggs, let them start to cook for a bit, scramble and pull in the tomatillo salsa as you move the eggs around the pan. When eggs are done (a little wet, but not dry) move to plate, season with salt, pepper and cilantro sprigs.

heatherbursch | shemadeitshemight | scrambled eggs and tomatillo salsa

This is great in a pinch for time because who doesn’t have time to scramble some eggs, even if you have to run out the door with the dirty dishes behind.

heatherbursch | shemadeitshemight | eggs and tomatillo salsa

Easy and on my list for the week, but not to replace this week’s special sauce. Who says you can’t have 2?

Tomatillo Salsa
adapted from Rick Bayless, Mexican Everyday

5 tomatillos, papers removed, rinsed and quartered
1 large garlic clove peeled
1/2 red serrano pepper or jalepeño stemmed (seeded for less spice)
2/3 cup loosely packed cilantro leaves picked from stems
1/2 teaspoon of salt
1/4 cup water

In the bowl of a food processor, throw in tomatillos, garlic, pepper, cilantro, water and 1/2 teaspoon of salt. Process until blended to your liking and evenly chopped. If it seems to0 thick just add a little bit more water so it’s spoonable. Taste and add more salt if needed. My batch kept well in the fridge for 3 days before it was gone but this fresh salsa is great to use right away.



Last Updated on June 15, 2022 by Heather Bursch

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