Primarily Paleo

A path to wellbeing



It is tomatillo season and my CSA box has been ful of them. If you haven’t tried tomatillo’s before it is easy to get started. They can be eaten raw or cooked. I find they have a citrusy undertone and refreshing taste. Here are a few ideas of how to use them


I made an gazpacho inspired salsa/ salad by chopping the following:

1 large cucumber

5 tomatillos (outer husk removed)

3 scallions

1 green pepper

handful of chopped parsley

drizzle or two of walnut oil

sea salt to taste


Salsa Verde

In a baking pan, roast at 350 for about an hour or until onions and peppers are soft:

1. 5 lbs of tomatillos

3 poblano peppers

1 yellow onion

4 cloves of garlic

Allow to cool and blend until smooth with:

1/4 cup chicken broth

1/4 tsp sea salt and pepper

1/2 tsp of oregano

You can simmer 2-3 pounds of browned chicken thighs or pork shoulder for about 1.5 hours or until tender. To save time, I smoothered the raw chicken in salsa verde and baked at 350 for about an hour covered. The chicken was tender and broke apart and the salsa verde was a little soupier which I enjoyed!



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