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This title should have really been “Cookbook of the Month Recipes – Essential Roasted Tomatillo-Serrano Salsa and Scrambled Eggs with Mushrooms and Spicy Tomatillo.” But really, that was WAY too long!! Regardless, you’re getting 2 for the price of 1 this week!

Have you ever noticed how un-educated some of the checkers at the grocery store are about produce? I went to the store to buy the ingredients for these recipes, and when I was looking at my receipt after leaving the store, I realized that the checker had charged me for jalepenos instead of serranos. And I remember noticing on his name badge that he was a manager!! I’m guessing they were probably close the the same price, so that didn’t really bother me. But shouldn’t a checker know the difference between a jalepeno and a serrano? I can’t tell you how many times I have had the checker ask me what a certain item is. I can understand if they are new – there is so much to learn – or if it is an item that is not common, but really!

I guess it really doesn’t matter – a jalepeno or a serrano, because I’m sure both would be good in this recipe. We start off with a delicious green salsa, made from tomatillos and serranos. I have to admit, my gut told me to take the seeds out of the serranos, but I didn’t. The end result was a very spicy salsa! I didn’t mind, though, because I like the heat, but my husband passed because he’s not a lover. But when the salsa was combined in the scrambled eggs, the heat really mellowed out.

I have to say – I loved both of these recipes! The salsa was not only delicious in the eggs, but it was delicious as a chip dip as well. And I love breakfast for dinner, so this made quite the dinner for me. I’ll admit that I chose these recipes because I needed something fast and easy this week, so I was surprised at how much I ended up liking them. They are both keepers!

Salsa Rating: 4.5 out of 5
Scrambled Eggs Rating: 4.5 out of 5


Essential Roasted Tomatillo-Serrano Salsa
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Tomatillos and serrano peppers come together for a delicious roasted salsa.
Serves: about 2½ cups
  • 1 pound (10 to 12 medium) tomatillos, husked and rinsed
  • fresh serrano chiles to taste (roughly 5, about 1 ounce total)
  • 2 large garlic cloves, unpeeled1 small white onion, finely chopped
  • ¼ cup loosely packed, roughly chopped cilantro
  • salt, about 1 generous teaspoon
  • sugar, about 1 scant teaspoon (if needed)
  1. Lay tomatillos on a baking sheet and place 4 inches below a very hot broiler. When the tomatillos blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. Cool.
  2. Roast the chiles and garlic in a heavy skillet over medium heat, turning occasionally, until blackened in spots and soft, 5 to 10 minutes for the chiles, about 15 for the garlic. Cool, then pull the stems from the chiles and peel the garlic.
  3. Combine the tomatillos, chiles and garlic in a food processor. Process to a coarse puree. Transfer to a medium-size bowl. Scoop the onion into a strainer, rinse under cold water, shake off excess and stir into the tomatillo mixture along with the cilantro.
  4. ------------------------
  5. from Rick Bayless' Mexican Kitchen


Scrambled Eggs with Mushrooms and Spicy Tomatillo Salsa
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A delicious breakfast recipe for spiced up eggs.
Serves: 4 servings
  • 8 eggs
  • 3 tablespoons cream
  • generous teaspoon of salt
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • ⅔ cup of the Essential Roasted Tomatillo-Serrano Salsa, plus more for serving
  • chopped cilantro, for serving
  • crumbled Queso Fresco, for serving
  1. Beat the eggs with the cream and the salt. Heat the olive oil in a large skillet over medium high heat, then add the mushrooms. Stir-fry until thoroughly wilted, then stir in the salsa. Continue to stir until the salsa is reduced and thick. Stir in the eggs, then stir every 10 to 15 seconds until the eggs are done to your liking. Divide onto warm plates, spoon a little more salsa and sprinkle with the cilantro and queso fresco.
  2. --------------------
  3. From Rick Bayless' Mexican Kitchen

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10 Responses to Cookbook of the Month Recipe – Essential Roasted Tomatillo-Serrano Salsa

  1. Simply Life says:

    what a great idea to use the salsa with eggs!

  2. Rosa's Yummy Yums says:

    A wonderful dish! A pity I don't find tomatillos here…



  3. Susi says:

    Looks delicious, I love a good tomatillo salsa and the scrambled eggs sound great for a quick weeknight meal!

  4. Joanne says:

    A checker the other day asked me what spinach was. SPINACH. I was floored.

    This looks like one delicious recipe! Way to spice up some scrambled eggs!

  5. Georgia (The Comfort of Cooking) says:

    Now that's a breakfast! I've always been very skittish of messing with a scrambled egg (besides the usual salt, pepper and sometimes cheddar), but this is totally inspiring! We should all pay a bit more attention to the most important meal of the day, and this is a great way to jazz it up!

  6. Monet says:

    This looks scrumptious! My husband loves tomatillo salsa, and we have been wanting to make some to go with our tacos. Thanks for the great recipe!

  7. grace says:

    i've said it before and i'll say it again–rick bayless has me wrapped around his little finger. good gads, i love his food, and this is clearly another winner!

  8. Cambriaaaa says:

    One time I got charged for Granny Smith apples instead of Tomatillo's. Classic. This looks delish!

  9. Cookie baker Lynn says:

    I've had that cookbook on my shelf for years and have never made a thing from it. It's the list of ingredients that intimidates me. But your gorgeous pics have given me motivation to go find the ingredients and get cooking!

  10. eatme_delicious says:

    Fresh salsa on scrambled eggs – yum! And um I must admit that I don't really know the difference between a serrano and a jalapeno. I did just look it up though! I don't usually buy hot peppers. Though I've definitely experienced many times where the cashiers ring in produce wrong or have no idea what things are.

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