Salsa verde is typically fairly mild, and if you’re a hothead you may want to add more than two jalapenos. I was delighted to find tomatillos at the farmers’ market and was eager to put together a recipe using them.

If you’re a fan of Mexican food, or even if you’re not, try this recipe using soy curls or substitute black beans if you prefer. A little garnish with cilantro and sliced red onion makes it pretty.


1 1/2 pounds tomatillos

1 medium sweet white onion, peeled and halved

2 or more jalapenos, halved lengthwise and seeded

2 cloves garlic

1 Tbsp. lime juice

1 1/2 tsp. salt

1 tsp. organic sugar

1/2 cup cilantro leaves

4 ounces soy curls, such as Butler (order online)

1 1/2 cups hot vegetable broth

1 Tbsp. neutral oil

1 package corn tortillas or others


1. Line a sheet pan with aluminum foil and spray it lightly with nonstick cooking spray.

2. Set your oven rack in its highest position. Place tomatillos, onion, jalapenos and garlic on the sheet pan and broil on high for 5 minutes. Turn the vegetables over and broil them for another 5 minutes. Let cool slightly.

3. In a food processor, combine the broiled vegetables (including any juices) with lime juice, salt, sugar and cilantro. Pulse a few times, leaving the mixture chunky.

4. In a medium bowl, combine the broth and soy curls and let soak for at least 10 minutes. Then drain them well and squeeze out some of the broth.

5. Pan fry the soy curls in oil on medium heat for about 15 minutes, until well browned, stirring often. Then add about 1 1/2 cups or more salsa verde to coat them well. Heat through.

6. Warm the tortillas by stacking them on a plate, covering them with a damp paper towel, and microwaving for 30 seconds to 1 minute. Let diners fill their own tortillas, and serve any additional salsa alongside.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at