Tomatillo salsa or Salsa Verde is a green salsa made with fresh tomatillos. It is a tangy sauce that can be used as a dip for chips, a taco topping or a sauce for fish or chicken. This is my favorite tomatillo salsa recipe. It’s so simple! Here’s how to make tomatillo salsa.
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.
What tools do you need to make tomatillo salsa?
A food processor, A mini processor will work for this recipe.
A saucepan
A chef’s knife
cutting board
Tomatillo Salsa Ingredients:
1/2 pound tomatillos
1-2 jalapeños
1/2 onion, quartered
1/4 teaspoon cumin
2 tablespoons chopped fresh cilantro
salt to taste
Tomatillo Salsa Instructions:
First remove the husks from the tomatillos, it is easier to remove them if you soak them in water first.
Soak the TomatillosHusks Removed
Remove the stems and seeds from the Jalapeños. Peel and quarter the onion. Rinse the cilantro and remove the stems.
Place the whole tomatillos, jalapeños, and onions in a saucepan. Cover with water and boil for 5 minutes.
Drain off the water and transfer the vegetables to the food processor. Add the remaining ingredients and process until smooth.
You can find them at most grocery stores, farmer’s markets, or you can grow your own. They can even grow in a pot! Fresh tomatillos are firm with tight fitting husks.
Trim the chicken breasts and cut into 1/2 inch strips. This is best accomplished with kitchen shears.
Use a chef’s knife to slice the bell peppers and onions into 1/8- 1/4 inch strips.
Peel and smash the garlic cloves.
Sliced peppers, onions and crushed garlic.
Drizzle the olive oil over the chicken and vegetables.
Mix the chili powder, paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper, salt and pepper in a bowl.
Sprinkle the seasoning mixture over the chicken and vegetables.
Seasoned chickenSeasoned Veggies
Arrange the seasoned chicken and vegetables on a parchment lined sheet pan.
Preheat the oven to 425 degrees F. Bake the chicken and vegetables for 15-20 minutes flipping after 10 minutes. Check the internal temperature of the chicken to ensure it is at least 165 degrees F.
Once the chicken has reached an internal temperature of 165 degrees F, remove it from the oven and squeeze some lime juice over the chicken and veggies. Sprinkle some fresh cilantro over the chicken and veggies.
Serve with warm tortillas and your favorite fajita toppings.
Sourdough discard hamburger buns are a great way to use up some of your discard. They are so tasty! These hamburger buns are made with whole wheat flour and bread flour, the perfect mix! These buns are also great for pulled pork sandwiches. Both taste great with the everything bagel topping!
Disclaimer: This post may contain affiliate links, I earn on qualified purchases at no additional cost to you.
What tools do you need to make Sourdough discard hamburger buns?
First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.
Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.
Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.
kneading with a dough hook
Rising stage
Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size. The amount of time will vary depending on the temperature of your kitchen. I do not like variability, so I always allow my dough to rise in my Ninja Foodi on the proof setting. If set to 90 degrees F, this step will reliably take about 1 hour.
Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.
Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap an allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. I like to set my cookie sheet on a heat mat to ensure they will be ready to bake in 30 minutes. When they a plumped up and rounded, they are ready to bake.
Baking the buns
Preheat the oven to 350 degrees F.
Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning.
Dough balls with egg wash and everything bagel seasoning
Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom.
First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.<br>Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.<br>Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.<br>Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size, approximately 1 hour. The amount of time will vary depending on the temperature of your kitchen. Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.<br>Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap and allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. When they :a plumped up and rounded, they are ready to bake.<br>Preheat the oven to 350 degrees F.<br>Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning. Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom. Cool on a wire rack. <br>
NOTES
As an Amazon Associate, I earn from qualified purchases.
If you own a Traeger or really any smoker, one of the go to recipes you just have to try is pulled pork. This is the best Traeger pulled pork recipe! It’s so simple. You just have to make sure you have enough time to get it done before your guests arrive. Pulled pork is a great recipe to feed a crowd, but it also makes great leftovers.
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost you you.
How long must you smoke a pork butt at 225 degrees F?
It depends on the size of your pork butt, your smoker and the weather. It also depends on weather or not you wrap it. If you follow my recipe and have a 6-7 pound pork butt and warm weather (-70 degrees F) it should take about 12 -14 hours.
What tools do you need to make the best pulled pork?
Apple or hickory pellets (Or better yet, a mixture of both)
Trim your pork the night before you want to smoke it. Remove excess fat but it is not necessary to remove all of the fat since by the time the pulled pork is ready, the fat will be mostly gone and fat adds flavor.
Season your pork with Traeger Pork and Poultry rub. Place it in the refrigerator overnight.
Seasoned and trimmed pork butt
In the morning remove the pork from the refrigerator and preheat the Traeger to 225 degrees F. When the Traeger is preheated, place a meat thermometer in the pork and place it directly on the grate. Close the Traeger and monitor the temperature.
Once the thermometer reaches 160 degrees (~6 hours). It is ready to wrap.
For the wrapping stage, warm up the apple juice in the microwave so it is warmer than the pork. Remove the pork from the Traeger and place it in a foil pan. Alternatively, you can use butcher paper or just foil. Sprinkle on the dark brown sugar, drizzle with honey and add the warm apple juice to the pan. Cover the pan with foil, put the meat thermometer back in the meat. You can stick it right through the foil on top.
Pork seasoned with honey, brown sugar and apple juice. Ready to cover.
Continue to smoke for 6-8 more hours at 225 degrees F or until the internal temperature reaches 205 degrees F. Remove the pan from the Traeger and allow it to rest for at least 30 minutes before pulling it.
Pulled Pork – ready to serve.
You can use 2 forks to pull the pork, but if you have room to store them these meat shredder claws will get the job done faster.
What is the best sauce to add to pulled pork?
I like to wait to add sauce to my pulled pork because it’s better to allow each guest to choose a sauce they prefer. It’s also better for leftovers. You can get more creative if you do not add the sauce. Try these amazing pulled pork street tacos!
Sheet pan pancakes are a quick and easy way to feed a crowd in the morning without having to stand by the stove for hours. They also make great leftover breakfast for easy weekday mornings. This sourdough sheet pan pancake recipe is also great for using up some extra discard. This recipe can also be used to make regular sourdough discard pancakes and waffles.
Sourdough discard – If you don’t have sourdough discard you can replace it with 1/2 cup of all-purpose flour and 1/2 cup of buttermilk or milk.
Sourdough discard sheet pan pancake ingredients
2 Cups All-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
3 tablespoons sugar
1 cup sourdough discard
1 and 1/2 cups milk
1 teaspoon pure vanilla extract
4 tablespoons butter, melted
2 large eggs
1/2 cup fresh blueberries, washed and patted dry
5-6 fresh strawberries, washed patted dry, and sliced
1 banana, peeled and sliced
1/4 cup of chocolate chips
Sheet Pan Pancake Directions
Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It’s ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.
Meanwhile, prepare your fruit. Make sure your fruit is patted dry.
Add the chocolate chips and fruit to the top of the batter.
Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.
Sheet pan pancake mix-in and topping ideas
Mix-ins:
Fresh blueberries
Fresh strawberries
Fresh raspberries
Fresh black berries
Bananas
Chocolate chips, or any chip e.g. white chocolate, butterscotch etc..
Fresh thin apple slices, with cinnamon
Cinnamon and brown sugar
Nuts e.g. walnuts, pecans, cashews
Toppings:
Maple syrup
Powdered sugar
Strawberry syrup
Whipped cream
Nutella
Jam
Can you use this recipe to make regular pancakes or waffles?
Yes you can use this same recipe to make sourdough pancakes and waffles.
Find this cute pumpkin waffle maker here. These mini waffles fit perfectly in a standard toaster and make a quick and easy breakfast. Just make the waffles on the weekend and you will be ready for a busy week.
5-6 fresh strawberries, washed patted dry, and sliced
1 banana, peeled and sliced
1/4 cup of chocolate chips
DIRECTION
Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It's ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.
Meanwhile, prepare your fruit. Make sure your fruit is patted dry.<br>Add the chocolate chips and fruit to the top of the batter.
Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.
NOTES
As an Amazon associate, I earn on qualified purchases.
Smoked Pork tenderloin is so easy. It’s easy to prepare, and simple to smoke. Add a couple of tasty sides and you have one of the easiest family dinners possible. Many side dishes can be smoked at the same temperature along with your pork tenderloin. Here’s how:
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.
Preheat your Traeger to 225 degrees F. Place the seasoned pork tenderloins on the Traeger. Place a meat thermometer in the center of the largest tenderloin.
Smoke for 1.5 – 2 hours for 145 degrees. Smoke for 2 – 2.5 hours for 160 degrees. The smoke time varies depending on the size of your tenderloins and the weather.
How to smoke vegetables and potatoes on the Traeger
Smoke up some veggies along with your pork tenderloin. You can smoke most veggies at the same temperature as the pork tenderloin. Just add them after the first 1-1.5 hours of smoking.
Baked potatoes need to be smoked at 400 degrees for ~ 1 hour depending on the size of the potato. If you want to serve them with your smoked pork tenderloin, put the potatoes on first at 400 degrees for 30-40 minutes, then turn the heat down to 225 add the pork. The potatoes will finish cooking at the lower temperature over the longer time. I usually add a few extra potatoes and use the leftover smoked potatoes to make potato salad. Find the best potato salad recipe here.
This sourdough discard strawberry shortcake is to die for! So flaky and delicious. The perfect mix of sweet and sour. You will not want to make it any other way. Included below you will find directions for making the shortcakes, strawberry topping, and homemade whipped cream. You can also use Redi whip if you prefer. As always, I do not like to turn on the oven in the summer, so I’ve included directions for baking the shortcakes on the Traeger.
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.
1/3 cup sourdough starter discard (straight from the fridge)
1/3 cup milk
Shortcake directions
Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture.
Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.
Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.
Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned.
Allow the shortcakes to cool if desired.
Strawberry Topping Ingredients:
2 pounds fresh strawberries
1/4 cup sugar
Strawberry topping directions:
Wash the strawberries, and remove the stems. Slice the strawberries into bite size pieces. Place the berries in a bowl. Add the sugar and mix. This mixture can be added to the shortcakes right away, or if you prefer softer strawberries with more syrup, wait a couple of hours before serving.
Homemade whipped cream ingredients
2 cups heavy cream or whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
Homemade whipped cream directions
Mix the ingredients together in a bowl. Whip with a hand held mixer or stand mixer with a whisk attachment until peaks begin to form about 3-4 minutes. Do not over whip!
Homemade whipped cream is best used right away, although it can be stored for up to 24 hours in the refrigerator. If you choose to pipe your whipped topping onto the strawberry shortcake, I recommend the Wilton 8B tip. Otherwise, it tastes great if you just spoon it on!
How to assemble the strawberry shortcakes
Cut the shortcake in half. Place the bottom half in a bowl, layer with strawberries, then whipped cream then the top half then whipped cream then more strawberries. Yummy!
Can you bake strawberry shortcake on the Traeger?
Yes you can! Preheat the Traeger to 425 degrees F. Place the parchment lined cookie sheet with shortcakes on the Traeger. Bake/smoke for 17-18 minuets or until lightly browned.
Shortcakes on the TraegerShortcakes baked on the Traeger.
As an Amazon Associate, I earn on qualified purchases.
Recipe By Kristin
Course: Dessert
Cusine:American
Difficulty:Easy
Servings
6 minutes
Preparing Time
5 minutes
Cooking Time
18 minutes
Calories
kcal
INGREDIENTS
2 cups All-Purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 tablespoon sugar
1/2 cup (1 stick) of cold butter
1/3 cup sourdough starter discard (straight from the fridge)
1/3 cup milk
Strawberry topping
Whipped cream
DIRECTION
Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture. Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.<br>
Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.
Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned. <br>Allow the shortcakes to cool, if desired.
Melt the butter and add the seasonings to the melted butter. Mix well.
Use a silicone brush to coat the corn cobs with the seasoned butter.
Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.
Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.
What goes great with smoked corn on the cob?
Honestly any summer grilled or smoked meat would be perfect for a side of corn on the cob! Smoked sausage pairs really well with smoked corn on the cob because it smokes for almost the same amount of time at the same temperature! If you are smoking a larger meat that needs more space the corn can smoke on the top shelf. Try it with these tasty ribs.
Try adding this smoked corn to smoked succotash! Just cut the corn from the cob and mix it in instead of using canned corn. Four corn cobs is approximately equal to one can of corn. A perfect side for any smoked meat.
Many vegetables are great smoked. Try this amazing smoked asparagus.
Melt the butter and add the seasonings to the melted butter. Mix well. Use a silicone brush to coat the corn cobs with the seasoned butter.
Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.
Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.
NOTES
As an Amazon Associate, I earn from qualified purchases.
2 – 15 ounce cans of sweet corn, drained (or corn from 8 smoked cobs)
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 pint cherry tomatoes, halved
1/4 cup thinly sliced fresh basil
Directions:
Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.
Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat. Stir in the corn, lima beans, remaining butter and pepper.
Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.
When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.
Note: When you smoke the succotash, you are essentially just adding smoky flavor and heat. The temperature and time can be adjusted. This is part of the reason why this is such a great side for smoked meat. You can add this side for the last hour of smoking at any temperature between 180-225 degrees F. Alternatively you can smoke this side while your meat rests. If you want to warm it faster you can smoke ate 350 degrees F for about 20 minutes.
Can you prepare Smoked Succotash ahead of time?
Yes, you can! You can prepare it the night before. Refrigerate overnight, but bring it to room temp before smoking it. If you want to heat it straight from the fridge, you will need to increase the temperature and cooking time. From cold, smoke at 350 degrees F for 30 min. No matter how you choose to smoke it, wait to stir in the tomatoes, basil and cooked bacon until ready to serve.
Does smoked succotash make good leftovers?
It sure does! So great my daughter eats it for breakfast. I mean, why not? It does have bacon!
What goes great with Smoked Succotash?
Smoked succotash is a great summer side for burgers and brats! Try it with Smoked Ribs, brisket or pulled pork!
Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.
Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat.
Stir in the corn, lima beans, remaining butter and pepper.
Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.
When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.
NOTES
As an Amazon associate I earn form qualified purchases.
This easy stuffed pepper recipe is a great meal to prepare ahead or bake right away. I usually make it when peppers are on sale, which is usually in the summer. I don’t like to heat up my house with the oven in the summer so, I’ve included directions for smoked stuffed peppers. These stuffed peppers also make great leftovers for packed lunches and this meal is freezable. Basically the prefect family meal!
Disclaimer: This post may contain affiliate links. I earn commission from qualified purchases at no additional cost to you.
Best pepper characteristics for making stuffed peppers
similar in shape and size
level bottom, so they stand up straight
tall and thin vs. short and fat – to fit in the baking dish better
4 bumps on the bottom rather than 3, because the stand up better on their own
Choose peppers with 4 bumps on the bottom.
Stuffed Pepper Ingredients:
8 bell peppers, any color
1 pound ground beef
1 package of taco seasoning + water needed per package directions
1 cup rice, cooked according to package directions (~ 2 cups cooked)
1 medium onion, diced
2-3 garlic cloves, minced or grated
1 15.5 ounce can black beans, drained and rinsed
1 14.5 ounce can of fire roasted diced tomatoes
1 4 ounce can of diced green chilis
1 cup shredded cheddar cheese
fresh cilantro for garnish
How to make stuffed peppers
Cut the tops off the peppers. Remove the stems, but keep the remaining flesh from the top. Remove any remaining seeds and as much pith as possible. Place the pepper bottoms in a Pyrex deep 9×13 inch baking dish and dice up the tops.
Prepare the rice according to package directions. Set aside.
Brown the ground beef, drain and add the taco seasoning according to package directions. Set aside.
Sauté the onions and diced pepper tops until softened, add the garlic, and sauté for another minute.
Add the tomatoes and green chilis, mix until well combined.
Add the black beans and mix.
Finally add the cooked rice and mix until well combined.
Remove from heat and mix in the taco meat.
Stuff this mixture into the pepper bottoms.
Top with shredded cheese. Pour about 3/4 cup of water into the bottom of the baking dish. Just enough to cover the bottom of the dish.
Cover with aluminum foil.
Smoke/bake covered 30 minSmoke bake uncovered 10 min
Preheat the Traeger or Oven to 400 degrees F. Bake/smoke covered for 30 min. Remove the foil and continue to bake/smoke for another 10 minutes or until the cheese is melted.
Garnish with fresh cilantro.
Are smoked stuffed peppers good re-heated?
Yes, stuffed peppers make a great leftover meal. They are perfect for packed lunches too. They fit perfectly into a mug Pop-in for easy reheating!
As ama Amazon Associate, I earn on qualified purchases.
More Great smoked meals:
Try this amazing smoked Shepherd’s Pie. This recipe includes both directions for baking and smoking the pie.
1 package of taco seasoning + water needed per package directions
1 cup rice, cooked according to package directions (~ 2 cups cooked)
1 medium onion, diced
2-3 garlic cloves, minced or grated
1 15.5 ounce can black beans, drained and rinsed
1 14.5 ounce can of fire roasted diced tomatoes
1 4 ounce can of diced green chilis
1 cup shredded cheddar cheese
fresh cilantro for garnish
DIRECTION
Cut the tops off the peppers. Remove the stems, but keep the remaining flesh from the top. Remove any remaining seeds and as much pith as possible. Place the pepper bottoms in a baking dish and dice up the tops.
Prepare the rice according to package directions. Set aside.
Brown the ground beef, drain and add the taco seasoning according to package directions. Set aside.
Sauté the onions and diced pepper tops until softened, add the garlic, and sauté for another minute.<br>
Add the tomatoes and green chilis, mix until well combined. Add the black beans and mix. Finally add the cooked rice and mix until well combined.
Remove from heat and mix in the taco meat.<br>Stuff this mixture into the pepper bottoms. Top with shredded cheese.
Pour about 3/4 cup of water into the bottom of the baking dish. Just enough to cover the bottom of the dish.
Cover with foil.
Preheat the Traeger or Oven to 400 degrees F. Bake/smoke covered for 30 min. Remove the foil and continue to bake/smoke for another 10 minutes or until the cheese is melted.
