Roasted Jalepeno Tomatillo Salsa

We had a ton of tomatillos left over from the summer harvest that were about to go bad and we were both in the mood for a somewhat healthy snack. Chips and salsa time! Keri and I first started making this salsa not long after we left California and missed our regular trips to Jose’s for their salsa verde. Our recipe is not quite the same but still tasty! Recipe is below:

Recipe: Roasted Jalepeno Tomatillo Salsa


  • 3 cups tomatillo, roasted
  • 2 jalepeno peppers, roasted
  • 6 ripe tomatoes
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 bunch cilantro, chopped
  • 1 teaspoon ground pepper
  • 1 tablespoon salt
  • 2 teaspoons chili powder
  • 1 tablespoon paprika


  1. Wash all vegetables well. In an oven safe pan, roast the peppers and tomatillos at 350 degrees for 30 minutes. When done add these and all tomatoes to blender or food processor and blend well.
  2. In a bowl add the blend and all the other ingredients. Mix well. Serve with corn tortilla chips.

Cooking time (duration): 45

Diet type: Vegetarian

Meal type: snack

Culinary tradition: Mexican

My rating:5 stars: ★★★★★

Portuguese Navy Bean & Kale soup

Keri and I had a huge harvest of kale from our garden last week so I thought I’d try my hand at making this Portuguese Navy Bean and Kale soup. The traditional recipe calls for sausage but since I don’t eat meat I thought I’d simulate the flavor by grinding up some dried sage from our garden and some fennel seed we got from Seven Arrows Farm. While this is cooking, Keri is making a couple loaves of Tassajara Yeast Bread to have with the soup. Delicious!

Here’s the recipe:
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