Cooking On The Ranch

menu icon
search icon

Crock Pot Ham and Beans – Fail Proof Slow Cooker Method

By 25 Comments

Old Fashioned Crock Pot Ham and beans can be made with a leftover ham bone or a meaty ham shank. Served with corn bread and you’ve got some good old fashioned comfort food.

If you’re a ham and beans fan, don’t miss my recipe for Black Bean Soup with Ham, a special version with sophisticated flavor using sherry.

Crock pot ham and beans served in a white bowl with cornbread.

Old Fashioned Ham and bean soup was a meal that my mom served a lot when I was growing up. It wasn’t something that just appeared after Christmas to use up that holiday ham bone. She made it often, made it year round, and used ham shank or chopped cooked ham. Following her cue, and using her recipe, I’ve probably made this ham and bean recipe in the crock pot hundreds of times. Let’s take a look.

Aside from using the modern convenience of an electric crock pot, this is a very old fashioned recipe for ham and beans.

Table of contents

Why This Crock Pot Recipe Works

  • The flavor combination for this crock pot ham and beans recipe is simply outstanding and with creamy white beans, outstanding in texture. Using the crock pot’s expertise for low and slow cooking, insures it’s success.
  • If you’re intimidated by cooking dried beans, let your slow cooker do the work. It makes the cooking method virtually hands-off and results in a soft creamy bean.
  • You’ll learn how to thicken the broth with a simple procedure smashing some of the beans.
  • A long-slow cook is allows all of that ham flavor to penetrate those beans.

Let’s take a look.

Ingredients, With Variations and Why They Matter

ingredients to make slow cooker ham and beans

Best Beans For Ham and Beans

  • White Beans: Great Northern White beans are my choice here. Large, plump, creamy once cooked, and perfect for ham and beans.
  • Navy Beans: What’s the difference between Navy Beans and Great Northern White Beans? Navy beans are smaller, and have thicker skins. The flavors are similar. Substitute the smaller Navy Beans if you have them, the only difference it will make to the soup will be the size of the bean. Dried cannellini beans are also a popular choice.
  • IMPORTANT PRO TIP If you use White Navy Beans, you’ll need to boil them stove-top before adding them to the crock-pot. Some crock-pot temperatures will not cook Navy Beans to a point where they won’t cause stomach and digestion issues.

Ham Options

  • Ham Shank: I recommend a nice big meaty ham shank is preferred for this recipe. I like to buy ham shanks from Whole Foods. Seasoned, uncured and excellent in flavor. The meat that comes off this ham shank is superior in quality. A reputable butcher shop is another resource for a nice meaty ham shank.
  • Ham Hock vs. Ham Shank: Ham hocks tend to be bonier and have less meat. That’s because they come from the “ankle” part of the leg. Ham shank on the other hand is meatier because it comes from the leg area just below the shoulder and hip. You can substitute ham hocks, they’ll bring that smoky ham flavor to the soup, but with much less meat.
  • Ham Bone: And by all means, whether from a spiral cut ham or a ham roast, this is a perfect recipe to use that Holiday leftover ham bone. Crock Pot ham and bean soup is the first thing I make during the holidays, once that ham as been devoured.

Seasoning For Ham and Beans

I love using my Soup Seasoning Mix . It’s a traditional seasoning for 15-Bean Soup and works beautifully for Ham and Beans. It’s a mix of dried herbs and spices that delivers great flavor to any brothy soup.

During fresh herb season, try this combination:

  • 2 sprigs of fresh thyme,
  • 2 sprigs of fresh rosemary,
  • a bay leaf
  • and 1 tablespoon brown sugar.

Just add them to the crock pot and the great northern white beans soak up the flavor from that sweet salty ham shank. And the rest is culinary history.

Mirepoix: Don’t skip it! Mirepoix is a very common vegetable mixture to season soups. If you’re in culinary school, the ratio is important. Two parts onion to one part each celery and carrots. For this recipe, I used one cup of each. Practice you knife skills and try to get even small cubes for each vegetable. Flavor and texture will be more consistent if you do.

Should You Soak Beans Before Cooking?

  • You don’t have to soak dried beans overnight. But here’s the benefit of doing so. Soaking dried beans overnight will simply reduce the time it takes them to cook them to a tender state. Soaking beans overnight will also improve their texture. I always soak beans overnight.
  • If you forgot to soak dried beans the night before, never fear, you can always use the heat soaking method. Cover the beans with water, the water level should be two inches above the beans. Bring them to a boil stove-top and cooking time will only be two minutes. Turn off the heat, let them soak for two hours and then start the cooking process.
  • What Happens If You Don’t Soak? I must admit, that I’ve added rinsed and sorted dried beans directly to my crockpot and cooked them on low until tender. No soaking at all. It works fine because you’re using a slow cooking method to gently bring those beans into tender goodness.
  • Should I Drain The Soaking Water Before Cooking? Yes and No. There are several theories about this. The science behind draining the soaking water and adding new liquid dictates that you’re removing some of the sugar components that cause gassiness. On the other hand cooking the beans in the same water they soaked, can also create a thicker broth. For this recipe, you’re using chicken broth to cook the beans, so yes, you’ll drain the water.
  • Water or Chicken Broth? Yes. If you want to soak the beans in chicken broth, you’ll need to place the container in the refrigerator overnight. I usually don’t have that sort of room in the fridge. No need to drain the broth and add new broth to cook the beans.

Step by Step Instructions, It’s Easy

cooking chopped carrots, celery and onions to make slow cooker ham and beans
  1. Step 1: Rinse 1 pound dried Great Northern White Beans and sort for misfits. Cover with two inches of water and soak overnight. No need to refrigerate while soaking beans. I use my crockpot insert for this.
  2. Step 3: Make the Mirepoix: Saute the celery, onions and carrots. Add a couple of tablespoons of oil to a hot pan stovetop. Saute the vegetables until just getting tender, about 5 minutes.
Ham hock, white beans, vegetables and seasonings in crockpot to make ham and beans
  1. Step 4: Add the drained Great Northern Beans, vegetables, ham shank and seasonings to the slow cooker.
Adding chicken broth to ingredients to make crockpot ham and beans
  1. Step 5: Add the chicken broth and you’re ready to cook. Set the crock pot on low and cook for 7-ish hours. Depending on how fresh your dried beans are, the soup could be ready in 6 hours or perhaps as long as 8 hours. Also, beans that have been soaked overnight will cook faster.
  2. To Finish: To finish the soup. Once the beans are tender, remove the ham shank. When the ham shank or ham bone is cool enough to handle, using two forks, shred the meat from the bone. Add the shredded pork back into the soup.

Tip For Success

Make sure your dried beans are fresh. If you’ve had a sack of beans in the pantry for a few years, it may be the culprit for the beans not cooking to a soft stage.

FAQ’s

Can I Use Canned Beans Instead of Dried Beans?

Yes, but the cooking time will be reduced dramatically. Canned beans are already cooked, so be sure not to over-cook or they’ll become mushy. Add the mirepoix, the ha, shank, liquid and seasoning to the crock pot. Cook on low for about 4 hours, add the canned beans and cook until warmed. Remember to drain and rinse the beans before adding.

How Do I Thicken My Ham and Bean Soup

Use a potato masher. Once the soup is cooked, before serving, use a potato masher to mash some of the beans. This will naturally thicken the soup. You can also use a fork to mash some of the beans against the side of the crock pot.

How To Eat Ham and Beans with Cornbread

How to eat crockpot ham and beans with cornbread.
  • I’m of the opinion it should be a law to serve ham and beans with cornbread.
  • Place a good sized slice of cornbread in the plate with the ham and beans.
  • Use a spoon to gather a bit of the cornbread, a piece or two of ham and of course some of those soft creamy beans. The flavor combo is divine.
  • A sprinkle of raw chopped sweet onions is also a nice addition.

Storage and Reheating

  • Refrigerator: Store any leftover ham and beans in an airtight container in the refrigerator for up to 4 days. Reheat stove-top or microwave to reheat.
  • Freezer: Ham and beans will keep in the freezer for up to three months. I like to use a freezer zip-lock style bag. Place the leftovers in the bag, squeeze out the air and store flat to take advantage of freezer space. Thaw in the refrigerator overnight.

Recipe for Crock Pot Ham and Beans

Crockpot ham and beans served with cornbread.

And if you’ve been toying with the idea of making homemade cornbread, take a look at my recipe. It’s one of the most popular recipes on my site.

More Dried Bean Soup Recipes

And if you’re a soup fanatic like we are here on the ranch, you won’t want to miss my Soup Category. You’ll find lots of delicious soup recipes. Including the most popular bean soups on my site, Anthony Bourdain’s New Mexico Beef Chili Recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Crockpot ham and beans served with cornbread.
Print Recipe
5 from 1 vote

Crock Pot Ham and Beans

Ham and Beans made oh-so easy in your crock pot. Creamy Great Northern Beans, smoky salty chunks of ham, sweet and spicy corn bread and you've got a winning comfort food combination.
Prep Time15 minutes
Cook Time7 hours
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 83kcal
Author: Lea Ann Brown

Equipment

  • Crockpot, Slow Cooker

Ingredients

  • 1 pound Great Northern White Beans sorted for misfits and rinsed. Or you can use Navy beans
  • enough water to cover beans by 2 inches
  • 1 Tablespoon olive oil
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup sweet onion diced
  • 6 cups chicken broth or water
  • 1 ham shank or ham bone
  • 1 Tablespoon Soup Seasoning Mix or 2 bay leaves and 1 teaspoon dried thyme
  • corn bread for serving

Instructions

  • Rinse beans and sort for misfits.
  • Cover the beans with water. The water level should be 2 inches above the beans. Soak the beans overnight. No need to refrigerate while soaking. The next morning, drain the water.
  • Heat a fry an over medium high heat. Once the pan is hot, add 1 tablespoon oil. Add the celery, onions and carrots. Saute until until tender, about 5 minutes.
  • Add the beans, the cooked vegetables, the ham shank, chicken broth and Soup Seasoning Mix to the crock pot.
  • Let cook on low for 6 – 7 hours on low or until beans are tender.
  • Remove ham hock and when it's cool enough to handle, shred meat and return the meat to the crock of beans
  • Season with salt and pepper.
  • To serve, place a square of cornbread in a soup bowl. Ladle a couple of scoops of ham and beans beside the corn bread and sprinkle with chopped raw onion.

Notes

If you forgot to soak dried beans the night before, never fear, you can always use the heat soaking method. Cover the beans with water, the water level should be two inches above the beans. Bring them to a boil stove-top and cook for two minutes. Turn off the heat, let them soak for two hours and then start the cooking process.
If you want to soak the beans in chicken broth, you’ll need to place the container in the refrigerator overnight. I usually don’t have that sort of room in the fridge. No need to drain the broth and add new broth to cook the beans. 
If you don’t keep a supply of Soup Seasoning Mix in your pantry, use this simple ham and beans seasoning:
  • 2 sprigs of fresh thyme,
  • 2 sprigs of fresh rosemary,
  • a bay leaf
  • and 1 tablespoon brown sugar.

Nutrition

Calories: 83kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 537mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2184IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg

Slow Cooker Old Fashioned Ham and Beans …It’s what’s for Dinner.

Chipotle Spicy Sweet Potato Soup with Apples

By 31 Comments

Chipotle Pepper Sauce joins forces with apples, sweet potatoes and lime for a Southwestern style savory Sweet Potato Soup recipe. A healthy and hearty Fall dinner entree, serve along side a green salad for a super healthy meal.

Chipotle Sweet Potato Soup garnished with pepita seeds, cilantro and sour cream.

This recipe was first published in February, 2015 and updated November, 2020

About This Soup and Why It Works

When the weather turns chilly, this is one of the first soup recipes I turn to, to celebrate Fall.

The prep for this soup is easy and the reward a complex set of flavors that will wow your dinner crowd.

This spicy sweet potato soup is a one pot meal that the whole family will love. Paired with a simple green salad and some bread, it’s the perfect light dinner.

Sweet potatoes are super healthy, packed with nutrients, antioxidants and fiber. Making them a wise choice for health. Adding adobo sauce from a can of chipotle peppers, adds spicy smoky fun and excitement to the overall flavor.

The ease of this sweet potato soup recipe is just an added bonus to the flavor that comes along for the ride. Onions, celery, Granny Smith apples are just the beginning of the lineup.

In the end you have a combination of sweet, savory, spicy and creamy. Sounds perfect, doesn’t it?

Ingredients for Spicy Sweet Potato Soup

Ingredients to make spicy sweet potato soup.
  • Chicken Broth: Is the only liquid used to make this soup which makes this a non-dairy sweet potato soup.
  • Onions and Celery: Onions and celery are sauteed in oil and butter for the foundation to build flavor. Sweet onions or yellow onions are used for this soup.
  • Oil and Butter: Why use both? Butter brings that buttery flavor, while vegetable oil, with its higher heat index will keep the butter from burning, allowing you to saute the onions and celery to their desired tenderness.
  • Ginger and Garlic: Ginger has a great flavor profile to compliment sweet potato and would soup be soup without garlic?
  • Granny Smith Apples: A crisp hard apple with a sharp flavor offsets the sweetness of the sweet potato.
  • Chipotle Sauce: Using the sauce that surrounds those chipotle peppers in adobo brings a welcome just right spicy heat and smoky flavor.
  • Lime Juice: Acidic lime juice balances and brightens flavors.

Ingredient Swaps

  • Chicken Broth: Substitute Vegetable Broth to make this a vegetarian sweet potato soup.
  • Granny Smith Apples: You can substitute any crisp tart apple for the Granny Smith Apples. Pink Lady Apples, Braeburn, McIntosh, or Jonathan apples are a good choice. Avoid sweet apples like Gala, or Golden Delicious. With the sweetness from the sweet potato, a sweet apple will make the soup overly sweet.
  • Chipotle Sauce: Don’t have a can of Chipotle Peppers en Adobo? Use 1 Tablespoon of Tomato Paste and 1 teaspoon of hot smoked paprika.
  • Lime Juice: Out of limes? Add 1 teaspoon of apple cider vinegar instead. It will serve the same purpose to balance and brighten the flavor.
  • Sweet Potatoes: You can substitute Butternut Squash for the Sweet Potatoes. The soup won’t be quite as sweet but still incredible with flavor.
  • Sour Cream: This soup is shown garnished with sour cream. You can switch out the sour cream with non-fat Greek yogurt for a healthier option.

How To Make Spicy Sweet Potato Soup

Sauteeing onion and celery to make spicy sweet potato soup
Step 1
Adding chipotle sauce to sweet potato soup
Step 2
  • Step 1: Add butter and olive oil to a Dutch oven. When butter starts to bubble, add the celery and onion and cook until tender, about 5 – 6 minutes.
  • Step 2: Add chopped apples, garlic, and ginger. Cook until fragrant, about 2 minutes.
Adding sweet potatoes to broth to make sweet potato soup

Step 3
Using an immersion blender to puree curried butternut squash soup
Step 4
  • Step 3: Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 – 30 minutes.
  • Step 4: Using an immersion blender, puree the soup until smooth.
  • Serve and garnish with cilantro, pepita seeds and sour cream.

FAQ’s and Tips

What’s the best way to cut ginger?

I pick around the ginger bin for the smallest piece I can find because it usually goes bad in the fridge before I can use it all. Freeze it! Put it in a plastic bag and freeze it and when you need a little, just pull it out and zest it using a microplane. You don’t even need to peel it. No more wrestling with mincing that fibrous chunk of ginger.

When chopping cilantro, do you chop the stems?

You really don’t need to spend time scraping the leaves from the stalks. Just chop it together with the leaves. Unlike other leafy herbs, the stalks of cilantro are not bitter. You can use it all.

Can I use a blender if I don’t have an immersion blender?

Yes, but be careful with the hot liquid. Only fill the canister of the blender half full. Place the lid on top, slightly ajar, holding the lid with your hand. Blend in batches.

How do you swirl cream on top of soup?

Drizzle don’t drop. Use a squeeze bottle to drizzle cream, yogurt or sour cream over any soup. Thin yogurt or sour cream with milk. Don’t just plop a dollop in the center of the soup. A drizzle is much prettier don’t you think? To make the simple design in the photography, just take a toothpick and drag through the strip of sour cream.

Chipotle Sweet Potato Soup Recipe with Apple

Spicy Sweet Potato Soup garnished with sour cream and pepita seeds.

Just serve this with a simple tossed salad and some crusty bread. A perfect Fall meal.

I hope you give this spicy Sweet Potato Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

And please scroll down and leave a message about your experience with the recipe. Your feedback is valuable to me for developing future recipes. And if you have a favorite Sweet Potato Soup recipe, let me know, I'd love to give it a try.

Explore More Southwestern Mexican Style Soup Recipes

Looking for more sweet potato soups? Don’t mis this Chicken Soup with Sweet Potatoes. It’s super easy and super delish. One your family will devour.

And if you love soup recipes as much as we do, don’t miss my Soup Category, you’ll find lots of great recipes, along with the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy Sweet Potato Soup with Chipotle and Apples
Print Recipe
5 from 5 votes

Spicy Sweet Potato Soup Recipe with Apples

With chipotle, apples, ginger and lime, this savory Sweet Potato Soup recipe is a healthy and hearty Fall dinner entree. Serve along side a green salad for a super healthy meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup, Stews and Chilis
Cuisine: Mexican, Southwestern
Diet: Gluten Free, Vegetarian
Servings: 8
Calories: 165kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon Vegetable oil
  • 1 tablespoon Butter
  • 1 ½ cups Yellow onion chopped
  • 2 ribs Celery cut crosswise into thin slices
  • 2 Granny Smith apples cores removed and cut into 1 inch dice
  • 1 large clove garlic peeled and thin sliced
  • 1 teaspoon Fresh ginger grated
  • 1 tablespoon Adobo sauce from canned chipotles with adobo or more depending on taste and heat level
  • salt and pepper to taste
  • 4 cups Chicken or vegetable broth
  • 1 cup Water
  • 1 ½ pounds Sweet potatoes peeled and cut into 1 inch dice
  • 1 tablespoon Lime juice fresh squeezed
  • 2 tablespoons Toasted Pepita Seeds
  • Cilantro leaves and Greek Yogurt or Sour Cream for garnish

Instructions

  • Place a large Dutch oven over medium heat. Once hot, add the oil and butter and heat until the butter melts.
  • Add the onion and celery and cook until tender and translucent, about 6 minutes.
  • Add the apples, garlic, ginger and chipotle sauce. Season with salt and pepper and cook until fragrant, about 2 minutes.
  • Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 – 30 minutes.
  • Using an immersion blender, puree the soup until smooth. Add the lime juice, taste and adjust seasoning with salt and pepper.
  • Divide soup among bowls, garnish with pumpkin seeds and cilantro leaves and serve.

Notes

Using a blender if you don’t have an immersion blender: Be careful with the hot liquid. Only fill the canister of the blender half full. Place the lid on top, slightly ajar, holding the lid with your hand. Blend in batches.
Can I substitute Butternut Squash for Sweet Potato? Absolutely. The soup won’t be quite as sweet, but the flavor will still be outstanding.
Culinary School tip: Add carrot to butternut squash soup for color.
Culinary School Tip: Keep fresh ginger in the freezer. When you need some, grate it with a microplane zester. No need to even peel the ginger.
Out of limes? Add 1 teaspoon of apple cider vinegar instead. It will serve the same purpose to balance and brighten the flavor.

Nutrition

Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 874mg | Potassium: 519mg | Fiber: 4g | Sugar: 10g | Vitamin A: 12179IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 1mg

Spicy Sweet Potato Soup with Apples and Chipotle …It’s what’s for Dinner.

Swiss Cheese Cauliflower Casserole with Peas and Prosciutto

By 50 Comments

This Swiss cheese cauliflower casserole brings a velvety rich elegance to any meal. Whether you’re entertaining, or just looking for a side dish for a family meal, you’ll want to take a closer look at this one. Loaded with Swiss cheese, flirty with green peas and savory with prosciutto.

Creamed Swiss Cheese Cauliflower casserole side dish.

About This Recipe – Why It Works

Cauliflower is one of those vegetables that I happily eat year ’round, raw or simply roasted with some garlic and olive oil. I love its flavor in all its nutty glory.

But with its snowy clusters, it seems perfectly seasonal for a winter side dish. 

And creamy easy cheesy cauliflower in a casserole = it’s over the top.

This Swiss cheese cauliflower casserole is one that I keep in my back pocket and sneak it out for special occasion or holiday meals …and not so much for the reason that it’s difficult or time consuming, it’s just one of those side dishes that brings a velvety and rich elegance to a special meal.

Cauliflower with it’s naturally creamy properties and flavor makes a perfect partner for Swiss cheese.

Swiss cheese is a generic name for several varieties of North American cheese which resemble Emmental (or Emmentaler) which originated in the area around Emmental, Switzerland.

Our absolute favorite of this type of cheese is Jarlsberg which is a mild, semi-soft cow’s milk cheese from Norway. It tends to be sweeter and stronger than Emmentaler, it’s buttery and rich in texture with a nutty flavor. Bingo…great for cauliflower.

We buy it in a huge wedge at Costco and savor every bite, whether it be just a small slice on a cracker or on top of a sliver of ham with a dollop of Dijon. Great flavor combinations.

This recipe comes from the highly acclaimed cookbook, The New Basics, by Julee Rosso and Sheila Lukins.

Let’s take a look at this creamed cauliflower casserole:

Ingredients You’ll Need

Ingredients to make Swiss Cheese Creamed Cauliflower Casserole
  • Parsley: Purchase flat leaf Italian parsley. As I learned in Culinary School, curly leaf lettuce is mostly used for plating garnish, like you see next to that burger you ordered in a restaurant.
  • Swiss Cheese: Use a good quality Swiss cheese. One that tastes like Swiss cheese. I’ve found some of the cheaper brands don’t have much flavor. I like Jarlsberg for this recipe. It’s perfect for this baked cauliflower with cheese sauce.
  • Cauliflower: Use a nice big head of fresh cauliflower for this recipe. I’ve not used frozen cauliflower, so not sure if the texture would be compromised. We don’t want mushy cauliflower.
  • Flour: All purpose. We use the flour as a thickener for the roux.
  • Cream: Heavy Cream or Whipping Cream will work for this recipe.
  • Peas: Any brand of frozen peas will work for this recipe. They add color and a hint of sweetness.
  • Garlic: 4 cloves, minced. Practice those knife skills. Using a garlic press will bring more oil out of the garlic and will produce a stronger slightly bitter flavor.
  • Prosciutto: Prosciutto has a delicately sweet and salty flavor. It’s a lovely addition to this casserole. A perfect partner for Swiss cheese.

Ingredient Swaps

  • Prosciutto: In place of prosciutto use pancetta. Unlike prosciutto, pancetta needs to be cooked before eating. You will have to cook it longer to make sure it’s cooked through.
  • Cheese: If you’re not a Swiss cheese fan, substitute any white melting cheese. Muenster would work well here or Monterey Jack. I’d avoid a yellow cheese, simply for the presentation factor.

How To Make This Recipe

This recipe comes together as expected with a simple roux of flour, butter and cream and is made even more decadent with the Jarlsberg cheese and prosciutto. Colorful with some dots of peas will have everyone yodeling for more.

Starting this recipe stovetop and finishing in the oven, this is easily a one pot side dish using my smaller Le Creuset Dutch Oven.

Cooking prosciutto in a dutch oven
Step 1
  • Step 1: Even though Prosciutto is air dried cured ham, ready to eat, we’re still going to chop it up and get it nice and hot in our Dutch Oven. Start by adding butter to the Dutch oven that’s been heated over medium high heat. When the butter starts to bubble, add the garlic and cook until fragrant. About 1 minute. Add the prosciutto and get it nice and hot. Stirring for about 2 minutes.
adding cauliflower to prosciutto in a dutch oven to make creamed cauliflower
  • Step 2: Add cauliflower florets to the hot pan and stir well. Cook cauliflower until it just starts to lose its crispness. About 4 minutes.
Creamed cauliflower in a Le Creuset Dutch Oven.

Step 3: Stir in the flour and stir constantly for 1 minute. Add cream, peas and cayenne pepper (if using) and stir well. Remove from heat.

  • Step 4: Stir in Swiss cheese and parsley.
  • Step 5: Move Dutch oven to the oven and bake until bubbly. About 30 minutes at 350 degrees.

FAQ’s and Ingredient Swaps

Can I use frozen cauliflower for this recipe?

I never have used frozen cauliflower. If you do use it, keep in mind the texture of the cauliflower may be compromised, as it’s already been blanched before freezing. Add it, still frozen, at the same time you stir in the Swiss cheese and parsley. Then bake.

Can I substitute milk or half and half for cream?

Yes, the end result will not be as thick and rich, but either milk or half and half will work fine. I’d recommend using full fat milk. A lower fat milk may separate or curdle during cooking.

Recipe For Swiss Cheese Cauliflower Casserole

creamed cauliflower casserole with swiss cheese served in a le creuset baking dish

If you’ve been looking for a cheese cauliflower casserole with cheese sauce recipe, I hope you give this one a try, and if you do, please come back and give the recipe a star rating and scroll down and leave a message about your experience with the recipe.

And if you have a favorite creamed cauliflower recipe, let me know, I’d love to give it a try.

More Special Side Dish Recipes

And if you’re looking for more side dish recipes, don’t miss my side dish category. You’ll find lots of recipe ideas, including the most popular for Broccoli Cheese Whiz Rice Casserole.

creamed cauliflower casserole with swiss cheese served in a le creuset baking dish
Print Recipe
5 from 8 votes

Swiss Cheese Cauliflower Casserole

This creamed cauliflower casserole type recipe brings a velvety rich elegance to any meal. Whether you’re entertaining, or just looking for a side dish for a family meal, you want to take a closer look at this one. Loaded with Swiss cheese, flirty with green peas and fancy with a surprise of prosciutto
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 409kcal
Author: Lea Ann Brown

Ingredients

  • 6 Tablespoons unsalted butter
  • 4 cloves garlic minced
  • 4 ounces prosciutto chopped
  • 1 large head cauliflower divided into florets
  • 2 Tablespoons all purpose flour
  • 1 ½ Cups heavy cream or whipping cream
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • ½ Cup Frozen peas
  • 1 ½ Cups Jarlsberg or Swiss Cheese shredded
  • ½ Cup Parsley chopped

Instructions

  • Preheat oven to 350 degrees.
  • In an oven-proof casserole melt butter over medium heat stove top. When the butter becomes bubbly, add the garlic and cook until fragrant. Stir in the prosciutto and sauté 2 minutes.
  • Add the cauliflower florets and cook just until is begins to lose its crispness, 3 – 4 minutes, stirring often.
  • Stir in the flour, and stir constantly for 1 minute. Add the cream and the peas. Blend well. Season with the cayenne, salt and pepper and remove from heat.
  • Sprinkle with cheese and parsley. Bake uncovered until top is lightly browned and the mixture is bubbly. About 30 minutes.

Notes

You can use pancetta for this recipe. You will need to cook it longer. Prosciutto is cured and ready to eat, pancetta is raw and must be cooked.
Can I use frozen cauliflower for this recipe? Yes, but keep in mind the texture of the cauliflower may be compromised, as it’s already been blanched before freezing. Add it, still frozen, at the same time you stir in the Swiss cheese and parsley. Then bake.

Nutrition

Calories: 409kcal | Carbohydrates: 11g | Protein: 11g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 112mg | Sodium: 185mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1472IU | Vitamin C: 60mg | Calcium: 225mg | Iron: 1mg

Swiss Cheese Cauliflower Casserole …It’s what’s for a Side Dish.

Mexican Chorizo Soup (Sopa Caldosa)

By 13 Comments

This Chorizo Soup is hearty, filling and perfect for when you need to warm up after a blustery cold day. Sopa Caldosa (Mexican Cabbage Soup) is delightful in flavor with a tangy tomato broth. Low carb and brimming with excitement, let’s take a look.

And if you’re looking for more ways to use chorizo, some of our favorite recipes are Chorizo Cheese Stuffed Chicken Breast, and this recipe for Biscuits with Chorizo Gravy.

Chorizo soup with garbanzo beans and cabbage

Quick Look: Mexican Chorizo Soup

  • 🧁 Serves: 6
  • ⭐ Features: Brothy✓ Rustic ✓Slight “heat” ✓
  • ⌛️ Prep Time: 15 minutes
  • 🍪 Cook Time: 20 minutes
  • 🕑 Total Time: 35 minutes
  • 👩‍🍳 Skill Level: Beginner
  • 🏆 Why make THIS version? A soup recipe that tastes way bigger than the effort it takes. Bold with flavor, low carb.

SUMMARIZE AND SAVE THIS POST ON

ChatGPT
Google AI
Perplexity
Claude
Add As a Trusted Google Source

What Is Chorizo Soup

My Chorizo Soup (Sopa caldosa) is a brothy Mexican soup built on a tomato-rich base, packed with shredded cabbage and garbanzo beans, and finished with browned Mexican chorizo. It's hearty but not heavy. Think bold and rustic.

Is This An Authentic Mexican Recipe?

What Makes This Soup So Good?

  • Sopa Caldosa is low carb and high in flavor.
  • And did I mention, a cabbage soup with bacon?
  • Filled with lots of vitamin rich shredded cabbage and chickpeas for protein, the higher fat chorizo is sprinkled on top of the soup. Meaning you get to choose the density of those fat calories.
  • It’s a one pot easy dinner and on the table in about 30 minutes.
  • And it’s a very economical meal. With just the two of us, we have leftovers for a couple of days.
  • It’s quick, it’s outstanding in flavor, somewhat healthy and it’s one of our favorite soup recipes.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make Mexican chorizo soup with cabbage
  • Mexican Chorizo Sausage, (prounced chor–EE-zoh) Whenever I see a recipe that calls for Chorizo, I always check “what kind”. This recipe calls for Mexican Chorizo rather than Spanish Chorizo. Mexican chorizo is a mixture of chopped pork meat and Mexican spices. I prefer to buy bulk chorizo packaged like hamburger, rather than the product that comes in a tube.
  • Cabbage, plain green cabbage that’s simply chopped to form thin slices.
  • Chicken Broth, if you make your own chicken broth, even better. But canned chicken broth works just fine for this recipe. Low sodium chicken broth will also work just fine.
  • Chopped Canned Tomatoes. I like to use Red Gold Petite Diced tomatoes for soup. The smaller chunks work better for soups.
  • Tomato Paste, Such an important ingredient for the richness of this soup. A pantry MVP, it’s concentrated, and add a rich flavor layer to this soup. It also adds that deep color to the broth that compliments this chorizo soup.
  • Bacon and Onions, Are a match made in heaven. And is there any better aroma when they’re cooking together? They are a big part of what makes this Mexican cabbage soup so delicious.
  • Chickpeas (or garbanzo beans) A rich source of vitamins and minerals, they also add a slightly crunchy texture and nutty flavor to this soup.
  • Vinegar, If I’ve said it once, I’ve said it a hundred times. Vinegar is as important to many dishes as is salt and pepper. It brightens the flavor of any tomato based recipe. This recipe calls for cider vinegar.

Pro Tip: Soup season isn’t the time to purchase those sad flavorless hot-house tomatoes at the market. Purchase a good brand of chopped canned tomatoes. Canned tomatoes are bright and flavorful because they were canned at the height of the tomato season.

How To Make Mexican Chorizo Soup, It’s Easy

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Step 1: Cooking Chorizo to make Chorizo Soup

Should You Cook Chorizo Separately?

  1. Step 1: Yes. We’re going to use the chorizo at the end of the soup as a topping. Cooking it with the onions and bacon will cause the soup to have a greasy texture. Adding it at the end will also keep it’s textur nice and crispy. Cook the chorizo in a fry pan until browned. Set aside.
frying bacon and onions for chorizo soup
  1. Step 2: Fry chopped thick-cut bacon in a large Dutch oven over medium high heat. When the bacon is half cooked, add the onions. Cook until onions are tender and bacon is crisp. Add the chopped garlic and cook until garlic is fragrant, about 30 seconds.
Adding sliced green cabbage to Mexican chorizo soup
  1. Step 3 : Add the sliced cabbage and cook, stirring frequently, until cabbage starts to brown and is becoming a bit caramelized. If the pan seems dry, add a glug of olive oil.
Adding Chickpeas, tomatoes and cabbage to chorizo soup.
  1. Step 4 : Add the chicken broth, chickpeas, tomatoes, and tomato paste to the chorizo soup.
Cabbage, chickpeas and tomatoes in a tomato broth for chorizo soup.
  1. Step 5: Stir the soup well and let the soup simmer for about 10 – 15 minutes. In the meantime brown the chorizo, drain the grease and set aside.

How To Serve It

  • To serve, ladle sopa caldosa into bowls, sprinkle with cooked Mexican chorizo and garnish with cilantro if you’d like.
  • And if you want, a creamy chorizo soup, just top it with a dollop of sour cream for a real treat. Enjoy!

Lea Ann’s Tips For Success

  • If using canned chickpeas for this soup, use good quality organic canned chickpeas. Just rinse them well in a colander and add to the soup. Simple and easy.
  • Want to make this a vegetarian Mexican cabbage soup? Trader Joe’s has a product called Soy Chorizo product, a soy based sausage chorizo substitute. Not to be confused with Spanish chorizo, this comes in a two link package and is a substitute for Mexican Chorizo.

What To Serve It With

This chorizo soup is practically a meal on it’s own. All you need to a loaf of crusty bread, or warm flour tortillas. A lovely fresh salad is always welcome. Try this Southwestern tossed salad with Spicy Ranch Dressing.

Storage

  • Soup always tastes better the next day. This chorizo soup freezes well. Just place leftovers in an airtight container and keep in freezer for up to three months. Just thaw in refrigerator overnight and reheat stovetop or microwave.
  • Tuck leftovers for the next day into an airtight container and refrigerate for up to three days. Again, stovetop or microwave make reheating this soup a cinch.

Mexican Chorizo Soup, FAQ’s

Whats the difference between Mexican and Spanish Chorizo?

Mexican Chorizo is sold in a package like ground beef and must be cooked before used. It’s highly seasoned with Mexican seasonings. When you purchase Spanish Chorizo, it’s a product that’s dried and cured. It’s ready to eat. It can be sweet and it can be spicy. It’s seasoned with smoked paprika which gives it a vibrant color and beautiful flavor.

Chickpeas vs. Garbanzo Beans, what’s the difference?

There is no difference between chickpeas and garbanzo beans. We’ve simply ended up with two names for the same legume because Garbanzo is the Spanish term and Chickpeas is the common English term.

What If I Don’t Have Chickpeas?

A good substitute for chickpeas is Great Northern Beans or even canned hominy. Just drain and rinse before adding to the soup.

Can I Use Dried Chickpeas?

Using canned chickpeas makes this chorizo soup an easy fix. And yes, if you want to use dried chickpeas, the texture and flavor will be even better. Just soak dried chickpeas overnight, then cook for about three hours before proceeding making this chorizo soup recipe.

Can I Use Red Cabbage For This Recipe?

You could. The flavor profile won’t change much, but the appearance will become red. I’d stick with green cabbage to let the chorizo shine and save the red cabbage to make Rode Kool.

Cabbage and chorizo soup with bacon and chickpeas. Served in a rustic gray bowl.

I can’t even begin to tell you how many days during the Fall and Winter season, that soup is our choice for dinner. Warm, comforting and they’re full of flavor. And this a bowl of cozy hearty chorizo soup is one of our favorite recipes.

I’ve had this soup recipe since 1999, according to my database. Its origin is unknown. I’ve made changes to it over the years, improving, making it easier and adding subtle flavor touches.

Don’t miss my Soup Category. You’ll find lots of soups, stews and chili recipes to keep you warm and cozy over the cold months. I consider soup my specialty and if you love homemade Southwestern Mexican flavors, take a look at this recipe for Anthony Bourdain’s New Mexico Style Chili.

Explore More Mexican Soup Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Chorizo Soup Recpie.
Print Recipe
5 from 11 votes

Mexican Chorizo Soup (Sopa Caldosa)

Chorizo Soup with Chickpeas and Cabbage. Mexican chorizo adds a delightful topping to this shredded cabbage chickpea soup. In a tangy tomato broth, this soup is hearty and filling and perfect for when you need to warm up after a blustery cold day.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup, Stews and Chilis
Cuisine: Mexican
Servings: 8
Calories: 318kcal
Author: Lea Ann Brown

Equipment

  • Dutch Oven

Ingredients

  • 2 slices bacon thick cut, cut into ½-inch pieces
  • 1 cup onion chopped. Sweet or yellow onion preferred.
  • 1 clove garlic minced
  • 8 cups green cabbage thin sliced, about 1 pound
  • 5 cups chicken broth
  • 1 tablespoon tomato paste
  • 15 ½ ounce chickpeas canned, drained
  • 14 ½ ounce tomatoes canned, undrained and chopped
  • 1 pound Chorizo Mexican, cooked and crumbled
  • 1 teaspoon cider vinegar
  • 3 Tablespoons chopped fresh parsley or cilantro for garnish

Instructions

  • In a fry pan, cook the Mexican chroizo until browned. Drain grease and set aside.
  • Heat a large Dutch oven over medium high heat. When the pot has heated up, add the bacon pieces and cook until almost crisp.
  • Add the chopped onion and cook until just becoming tender, about 5 minutes. Add the chopped garlic and cook until the garlic becomes fragrant.
  • Add cabbage sauté 10 minutes, stirring regularly until the cabbage is starting to brown, or caramelizing. If the pan seems dry, add a glug of olive oil.
  • Add chicken broth, chickpeas, tomato paste and tomatoes. Bring to a boil; reduce heat, and simmer 10 minutes. 
  • Stir in the vinegar.
  • Ladle soup into bowls; top with Mexican Chorizo and chopped cilantro.
  • To make this soup creamy, don't hesitate to add a big dollop of sour cream.

Notes

If you don’t have chickpeas on hand, canned Great Northern Beans are a good substitute.
If you use the tubed version of chorizo, rather than the bulk, purchase two tubes. The tubed chorizo cooks down to a lot less meat.
Pro Tips For Succes:
  • Soup season isn’t the time to purchase those sad flavorless hot-house tomatoes at the market. Purchase a good brand of chopped canned tomatoes. Canned tomatoes are bright and flavorful because they were canned at the height of the tomato season.
  • If using canned chickpeas for this soup, use good quality organic canned chickpeas. Just rinse them well in a colander and add to the soup. Simple and easy.
  • Want to make this a vegetarian Mexican cabbage soup? Trader Joe’s has a product called Soy Chorizo product, a soy based sausage chorizo substitute. Not to be confused with Spanish chorizo, this comes in a two link package and is a substitute for Mexican Chorizo,
 

Nutrition

Calories: 318kcal | Carbohydrates: 24g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 1273mg | Potassium: 567mg | Fiber: 7g | Sugar: 7g | Vitamin A: 840IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 4mg

Homemade Roasted Tomatillo Salsa Verde

By 3 Comments

With red wine vinegar and Worcestershire Sauce, this tomatillo salsa verde is just right spicy, fresh and robust in flavor. Don’t reach for another jar of green salsa from the grocery shelf until you try making your own. Always better, less expensive and healthier. And did I mention easy?

Looking for more homemade salsa recipes? Try Essential Mexican Restaurant Style Salsa. A salsa recipe that tastes just like you’d find at your favorite Mexican Restaurant.

This recipe was first published January, 2018 and updated October, 2020

Making Homemade Salsa and Why This Recipe Works

Where would we be without salsa? Game day would be less zesty, and our corn chips would be very sad and lonely.

I’ve started making my own Salsas.  About time don’t you think?

As many Mexican and Southwestern meals that come out of this kitchen, it seems silly to reach for those jars at the store.

Plus, it seems I’m always trying a new brand every chance I get to find a flavor profile that I love. Jarred salsas always come up short handed, with something not being quite right.

So I’ve taken to my own test kitchen, researched recipes and ideas and after a few experiments have come up with a Homemade Tomatillo Green Chile Salsa recipe.

One that I think tasted like a classic salsa verde recipe.

One can call this Salsa Verde Mexicana or Green Salsa using fresh tomatillos. But with the addition of Worcestershire and Red Wine Vinegar, I’d call this delightful.

What Is A Tomatillo?

And by the way, whats a tomatillo anyway? A tomatillo is a small round fruit that’s encased in delicate paper husk.

Tomatillos are indigenous to Mexico and Central America, they’re also known as husk tomatoes or tomatoes verdes.

They’re related to the tomato and widely used in Mexican cooking lending a tart zesty flavor to sauces and salsas. Their tangy citrusy flavor turns slightly sweet when cooked.

To prepare, just remove the paper husks and rinse.

What Goes Into This Recipe – Ingredients

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients used to make homemade roasted tomatillo salsa.
  • Fresh Tomatillos, The star of the show and the backbone of this recipe, look for tomatillos in the produce section. I find them next to the tomatoes. Their flavor is slightly acidic and tart.
  • Onions, One simply can’t make salsa without onions. Sweet or yellow onions work best for this recipe.
  • Jalapeno, We always need to bring a little heat to any salsa recipe. Control that heat by removing the veins and seeds of a jalapeno pepper, or leave them in for hot spicy salsa.
  • Limes, Fresh lime juice, a staple in many salsas, not only brings that tropical flavor, but brightens the overall flavor.
  • Sugar, Sugar will balance out the tartness of the tomatillos.
  • Worcestershire Sauce, I love what the flavor does to this salsa. Savory, sweet and salty, it adds a dynamic layer of goodness.
  • Red Wine Vinegar, Vinegar with a touch of sweetness. Red Wine Vinegar is a robust choice for this combination of ingredients.

Ingredient Swaps:

  • Pickapeppa Sauce: If you’ve got a bottle of Pickapeppa sauce in the fridge, don’t hesitate to substitute it for the Worcestershire. Similar to Worcestershire, but mildly spicy, it’a a great alternative.
  • If you don’t have Red Wine Vinegar, a great substitute is Apple Cider Vinegar or even White Wine Vinegar.
  • Add a squeeze of honey in place of the sugar.
  • With the same pale green color and similar crunch, Green Tomatoes are a good substitute for tomatillos.
  • Green Chile Peppers: Make this tomatillo salsa more of an authentic Southwest recipe by replacing jalapeno peppers with two medium roasted green chile peppers or one 4-ounce can of Hatch chile peppers. Poblano peppers are a good choice if you like your salsa less spicy.

 How To Make This Recipe – It’s Easy!

Roasting tomatillos in a pan with garlic to make Tomatillo Salsa Sauce.
  • Roasting Tomatillos For Salsa: Start by removing the husks from the tomtillos, rinsing them and slicing them in half. In a frypan, stovetop, cook the tomatillos over medium heat until they start to brown on each side and start to soften.
  • The tart tomatillo gets a sweet caramelized flavor when pan seared.
Making tomatillo salsa in a food processor.
  • Then simply add all ingredients in your food processor. Pulse until the salsa is the consistency you’d like. Depending on what you’re using it for, chunky or thin is your choice.
How Do You Choose A Good Tomatillo?

Choose the smaller greener tomatillos. They come with a more tart flavor, which makes this tomatillo salsa unique with flavor. Avoid the larger more ripe tomatillos. They are softer and more ripe.

Do You Have To Wash Tomatillos?

Tomatillos have a sticky waxy film on their surface. Rinse them well and scrub them gently to remove the film.

Do You Have To Roast The Tomatillos?

No. If you leave them raw and simply chop them, you’ll have a fresher, tarter and a salsa that is crisper in texture. Try this recipe both ways. Experiment and enjoy.

Roasted Tomatillo Salsa Verde

Homemade salsa verde using fresh tomatillos

How To Use It

Tomatillos are very common in Mexican cuisine, but have found their way into our Southwestern recipes over the years. Tomatillos and green chile peppers are great partners for those who want a good green-chile salsa without so much spicy heat.

Try it on everything! It’s basically just a different flavor profile than your favorite red tomato salsa. Thick in texture you could almost consider this a pico de gallo.

Besides a dip for tortilla chips, here are some recipe I’ve used this green salsa for:

More Homemade Salsa Recipes

  • Chipotle Peach Salsa, A very special salsa recipe for fresh peach season.
  • Chipotle Black Bean Corn Salsa Easy using canned black beans, load up those corn chips with this tasty appetizer salsa.
  • Freezer Salsa: Your tortilla chips will thank you when you have a stash of this fresh salsa to keep you warm all winter long.
  • Salsa Macha Salsa Macha is a rich chile infused oil condiment that's easy to make and complex in flavor. It adds texture and depth to anything it touches. 

And if you’re looking for a queso recipe for those chips, don’t miss my Queso Blanco Recipe. So easy.

And if you love Mexican Food as much as we do, take a look at my Mexican-Southwestern Category. You’ll find a ton of ideas for your next fiesta. Including the most popular recipe on my site for Hatch Green Chile with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 1 vote

Roasted Tomatillo Salsa Verde

Make your own zesty fresh Homemade Roasted Tomatillo Salsa. Your tortilla chips, tacos and burritos will thank you. Easy recipe loaded with flavor.
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Condiment
Cuisine: Southwestern Mexican
Diet: Gluten Free
Servings: 4 people
Calories: 27kcal
Author: Lea Ann Brown

Ingredients

  • 6 tomatillos peeled, rinsed, halved and pan roasted
  • 2 garlic cloves peeled
  • 2 jalapeno pepper stemmed, seeded, cut in half. Or one 4-ounce can Hatch Green Chile Peppers.
  • ⅓ cup cilantro rough chopped
  • ½ teaspoon sugar
  • ½ teaspoon red wine vinegar
  • ¼ teaspoon Pickapeppa Sauce or Worcestershire
  • ¼ cup water
  • ½ medium onion fine chopped

Instructions

  • Remove the stem, seeds and veins from jalapeno pepper. Or leave the seeds and veins in for some good heat. Cut the jalapeno and half and with skin side up, with your hand flatten the pepper so it will roast in the fry pan.
  • Heat a 10 inch non-stick skillet over medium high heat. Lay in the garlic, jalapeno and the halved tomatillos. The tomatillos should be cut side down.
  • When the tomatillos are well browned (3-4 minutes) with tongs, turn everything over and brown the other side. The tomatillos should be soft.
  • Scrape the tomatillos, jalapeno and garlic into a food processor and let cool to room temperature. 
  • Add the cilantro, sugar, vinegar, Pickapeppa and water. Blend to a coarse puree, easily spoonable consistency.
  • Pour into a salsa bowl and add the diced onion.  Note, Once the onion has been diced, put it in a strainer and rinse under cold water. This will temper the onion flavor. 
  • Add and season with a little salt and a little more sugar if you wish.

Notes

Green Chiles
The amount of green chile peppers you use is totally dependent on your heat tolerance. How hot the chile pepper is and hot how you want the salsa to be. If you want a very mild chile pepper, try Poblano Peppers.
Tomatillos have a sticky waxy film on their surface. Rinse them well and scrub them gently to remove the film.
Pickapappa sauce is a great condiment to have in your pantry. Great for soups. A flavorful substitute for when any recipe calls for Worcestershire.

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg

Roasted Tomatillo Salsa Verde … It’s what’s for tortilla chips and beyond.