Simple Salsa Verde

Simple Salsa Verde

Salsa verde = green sauce. The name is as simple as this recipe. The name may be simple but the complexity of the flavor is not.

Roast. Puree. Pour. Eat.

Roasting tomatillos, onion, garlic and jalapeno changes and deepens the flavors of these vegetables and aromatics. It softens the harsh edges of the jalapeno and brings out the sweetness of the garlic and onion.

Whether food processor, blender or mortar and pestle are used, the end result is the same. A smoothly textured salsa that works as a dipping sauce, layering sauce and cooking sauce.

Simple Salsa Verde
Prep time
Cook time
Total time
  • 1 pound tomatillos, papery skins removed
  • 5 garlic cloves
  • 1 red onion, peeled and quartered
  • 1 jalapeno pepper, stem removed
  • 1 bunch cilantro
  • 1 teaspoon sea salt
  • juice of 1 lime
  1. Heat oven to 400° F.
  2. Place tomatillos, garlic, onion and jalapeno onto a sheet pan or into a roasting pan.
  3. Roast the vegetables for 30 minutes, remove from oven and cool.
  4. Place the roasted vegetables, cilantro, salt and lime juice into a food processor.
  5. Puree until smooth.
  6. Place into an airtight container until ready to use.


Simple Salsa Verde


Easy Slow Cooker Pork Verde

Slow Cooker Pork Verde


My slow cooker and I have developed a really nice relationship. I fill it up, it gives me tasty food a few hours later. If only all relationships were so easy.

This pork verde recipe is so simple, but so good. By the time the pork comes out of the slow cooker it is so tender if falls apart. It melts in your mouth, as the taste of cumin, chile and tomatillo salsa linger on your tongue. The pork verde is wonderful over rice, the thick sauce coating each grain.  It can be stuffed into a corn tortilla, making a delicious taco. It can be rolled in a flour tortilla, making a fantastic burrito. The next time I make it, and there will be a next time, I think I’ll serve it over cheese grits.

Recipe: Slow Cooker Pork Verde


  • 1 teaspoon Passilla chile powder
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • 2 pounds boneless country style pork ribs
  • 16 ounce jar tomatillo salsa


  1. In a small bowl mix together the Passilla chile, oregano, cumin, salt, garlic and onion.
  2. Rub all sides of the ribs with the spice mixture.
  3. Place the ribs into a large slow cooker.
  4. Pour the jar of salsa over the ribs.
  5. Set the slow cooker to high and the timer to 4 hours.
  6. After 3 hours, turn the ribs over in the sauce and check for tenderness.
  7. Let ribs cook 4 hours or until tender.

Preparation time: 5 minute(s)

Cooking time: 4 hour(s)

Copyright © Cheryl D Lee.


Chorizo Stuffed Shrimp

Chorizo Stuffed Shrimp | Black Girl Chef's Whites

This is one of those recipes that will really impress your guests, and only you know how easy it was.  Of course, you will SAY the recipe took hours to perfect, and you learned how to make these Chorizo Stuffed Shrimp in the kitchen of a famous chef! I won’t tell on you.

While this recipe does take some prep time, specifically cleaning and butterflying the shrimp.  But if you have a really good fish/butcher department in your grocery store, you can ask the butcher to peel, de-vein and butterfly the shrimp for you.

Large Shrimp

If you are doing it yourself, make sure you have a sharp paring knife and a paper towel.

  1. Peel the shrimp, leaving the last section and the tail on.
  2. Using a sharp knife, cut cleanly through the back of the shrimp, removing the vein. I find it easy to wipe the vein onto a paper towel. Cut almost to the front of the shrimp, so the flesh opens up like butterfly wings.
  3. Do not throw the shells away. Freeze them for shrimp stock. (don’t worry, I’ll be posting a recipe on how to make shrimp stock and what to do with it.)

One of the stores where I shop grinds their own ground meats, and also makes fresh sausages. This week they had bulk Mexican chorizo sausage, which is one of my favorites. I usually eat chorizo and eggs for breakfast, with warm tortillas. But the spicy, chile laden flavor is good in all sorts of dishes.

They also had wild caught shrimp on sale, and I knew that an introduction needed to be made between the chorizo and the shrimp! They were a match made in heaven.

Be sure to brown and drain the chorizo well.

Cooked Chorizo

Carefully spoon the sausage onto each shrimp, then top with Panko crumbs. I lined the baking sheet with foil to make clean up easy, as the crumbs and sausage tend to get all over.

Chorizo Stuffed Shrimp | Black Girl Chef's Whites

Bake, eat and enjoy!


Chorizo Stuffed Shrimp | Black Girl Chef's Whites


Recipe: Chorizo Stuffed Shrimp


  • About 1 pound Mexican pork chorizo sausage
  • About 1 pound large (16-20 count) shrimp, peeled, de-veined and butterflied
  • 1 cup Panko bread crumbs
  • 2 tablespoons melted butter


  1. Heat the oven to 400 degrees F.
  2. Brown the chorizo in a large skillet over medium high heat. Drain the chorizo well.
  3. Meanwhile, clean and butterfly the shrimp.
  4. Place the shrimp onto a foil lined baking sheet.
  5. Spoon a small amount of sausage onto each shrimp.
  6. In a small bowl, mix the Panko bread crumbs and melted butter.
  7. Spoon a generous amount of bread crumbs onto the chorizo on each shrimp.
  8. Bake for 7-9 minutes, until bread crumbs are lightly browned and the shrimp are cooked through.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)


Tamale Pie

Ever have a week that you wish you could start over? I desperately want to go back to last Monday morning, before I had to make the decision to start my mother on hospice care.

The 14 year battle with lung cancer is coming to its conclusion. It is not over yet, but there comes a time when even the bravest and strongest warriors must lay down their arms, and surrender.

I am going to do my best to keep up with posting here, but forgive me if the post is just a photograph or a previously posted recipe. Some of early posts were seen by about three people total, so hopefully they’ll be “new to you.”

This recipe is one of my mother’s favorite. I remember her making this tamale pie all the time when I was a kid. I would steal the black olives and stick them on my fingers, then eat them one by one. I’ve already shared that joy with my daughter, since your fingers don’t fit into the olives once you grow up.

This recipe for tamale pie is a little different than others, in that you do not make a cornbread batter to spread on top. You just sprinkle the cornmeal over the juicy, spiced meat, which then absorbs all that flavor.

Recipe: Tamale Pie


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon minced garlic
  • 2 pounds ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 2 cans (14.5 ounces) diced tomatoes with 1/2 can water
  • 1 cup black olives, chopped
  • 1 1/2 cups corn meal, divided
  • 2 cups shredded Mexican cheese blend


  1. Heat the oven to 350 degrees F.
  2. Over medium high flame, heat the olive oil in a large skillet.
  3. Add the onion and red pepper to the pan, stirring occasionally, cook 3-5 minutes, until vegetables are softened.
  4. Add the garlic, cook about 1 minute, until fragrant.
  5. Add the ground beef, chili powder, salt, and cumin to the pan, stirring to mix well.
  6. Brown the beef, then add the tomatoes and half can of water, and the olives.
  7. Spoon about half the ground beef mixture into a large, deep casserole.
  8. Sprinkle half of the cornmeal evenly over the ground beef.
  9. Top the cornmeal with the remaining ground beef, then sprinkle the the remaining cornmeal over the top.
  10. Spread the cheese evenly over the entire top of the cornmeal.
  11. Bake the tamale pie for 45-50 minutes.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Raspberry Dessert Tamales

This year I did something I have wanted to do for years. I made sweet tamales!

If you do not live in an area with a large Mexican population, than you probably did not even know sweet tamales even existed. I first made them with my daughter’s Godmother Victoria, who is Mexican-American, a few years ago on a whim. She had never made them, so we got some premade sweet masa dough from a Hispanic store, a couple of cans of pineapple and went to town! Victoria’s daughter Callie and son Antonio helped make and eat the tamales. Even Ruby, who was about two at the time, ate one. They turned out pretty good, and I have wanted to make them again ever since.

Every Christmas Eve, my daughter Ruby and I spend the day with Victoria and her family, who do a huge tamale production that involves giant bowls of masa dough and multiple fillings! This year they are making Pork with Mole Rojo and Vegetarian with Cheese, Fresh Salsa and Soy Filling. I usually tote home a bag with a few tamales to share with mom, and some to eat at a later time.  This year, I got to bring some tamales to the party!

I had a few coupons from Driscoll’s Berries, so I went to the market and got some gorgeous, sweet raspberries. Even if your berries are sweet, be sure to sprinkle them with sugar to bring out the  the juices.

Instant masa flour can be found in Hispanic markets and many supermarkets around the country. It can also be found online.

Tamale Making Tips

When making the tamales place the narrow end of the corn husk closest to you. Spread the masa dough thinly on the corn husks, then top with the filling.

Fold the two sides closed, then fold the narrow end up. Tie the tamale closed using a piece of corn husk.

Place a plate or steamer basket in the bottom of a large stock pot. Put a few inches of water into the pot, just to the level of the plate, then place the tamales into the pot. Cover the tamales with a damp towel, then a tight fitting lid.

I am actually finishing this post at Victoria’s house, and made everyone try them before I posted the recipe. As her sister Rebecca said, “Oh, you want a REAL Mexican to try them, huh?”


Recipe: Raspberry Dessert Tamales


  • 3-4 pints fresh raspberries
  • 1 tablespoon sugar
  • 2 cups instant masa harina
  • 1 stick + 2 tablespoons butter, softened
  • 3/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 1/2 cup turbinado or raw cane sugar
  • dried corn husks, soaked in hot water for one hour, drained and patted dry


  1. Place the raspberries into a medium bowl.
  2. Sprinkle the raspberries with the sugar, stir to mix.
  3. Place the raspberries into the refrigerator until ready to use.
  4. In a mixer on medium speed, combine the masa harina and butter, until combined and crumbly.
  5. Add the orange juice and vanilla, mix until combined.
  6. Slowly pour in the sugar, mix for about one minute, until the masa dough is well combined.
  7. Spread about 2 tablespoon of masa dough onto a corn husk, leaving about 1/2″ border on the side.
  8. Place about 4-5 raspberries into the center of the masa.
  9. Fold the sides together, then tie with a strip of corn husk.
  10. Place a steamer basket or overturned plate into a large stock pot, add a few inches of water, just to the bottom of the basket.
  11. Place the tamales onto the basket, cover with a damp towel, then a tight fitting lid.
  12. Steam the tamales for one hour.
  13. Remove the tamales from the steamer and let cool slightly before serving.
  14. Makes 14-17

Preparation time: 45 minute(s)

Cooking time: 1 hour(s)