Claudia and Hans Make Stuff

Healthy can be delicious. Please like, rate, and leave a comment!


Tomatillo Salsa

While I am making another batch of the Sweet Potato Tomatillo Soup, this time to freeze it, I am trying to catch-up with posting recipes.

Here is another tomatillo inspired recipe: Tomatillo Salsa. Not only had I never made salsa before, I also had never made Tomatillo Salsa before. The recipe is super-simple to make. We took some to a Halloween Potluck and everybody liked it.


1 pound fresh tomatillos, husked, rinsed, and quartered
small piece of jalapeno pepper, seeded and chopped
1/2 large white onion, cut into 4 wedges
2 garlic cloves, chopped
1/3 to 1/2 cup water
1 tablespoon fresh lemon juice
salt, to taste

Coarsely purée tomatillos, jalapeno pepper, onion, garlic, and water in a blender. Transfer to a large heavy skillet, this is when I added the lemon juice (as I used a lemon cube). Simmer the mixture, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature and salt to taste.
Make sure to chill and then enjoy with organic tortilla chips.

Note: We also jarred some of the hot salsa into canning jars for later use, see steps on how to can salsa below.

Super delicious Tomatillo Salsa

Super delicious Tomatillo Salsa


Recipe inspired by

Note: You can find two options for storing salsa here:

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Simple Romaine Lettuce & Cucumber Salad With a Lemony Twist

I love eating fruits and veggies and I love eating salads. However, I am really not very fond of the store-bought salad dressings. There is something creepy about the unnatural colors and their superlong shelf-life.

When I grew up, my mom just used to make a very simple salad dressing from lemon juice, olive oil, some black pepper, and a bit of sugar. Give it a try, it is super simple to make and makes for a very delicious and refreshing salad.


Ingredients (Makes 1-2 servings)
½ Romaine lettuce, torn or cut into bite-sized pieces
½ English cucumber, thinly sliced
2 tablespoons freshly squeezed lemon juice (or one frozen lemon juice cube, thawed, see recipe: )
1 teaspoon olive oil
1-1½ teaspoons organic raw sugar
less than 1/8 teaspoon ground black pepper

1. Combine Romaine lettuce and cucumber slices in bowl.
2. I like to use a pyrex measuring cup, combine lemon juice, olive oil, pepper, and sugar. Mix well and pour over lettuce and cucumbers. Toss to coat and serve immediately.

Salad with a lemony twist--ENJOY!!!

Salad with a lemony twist–ENJOY!!!

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Lemon juice cubes

So I am always trying to find ways to reduce my carbon footprint…and here I was using store-bought lemon juice (in a plastic bottle) that just didn’t taste like real lemons (and all these additional ingredients)…but whenever I would buy a lemon I would use half and the other half would sometimes just get forgotten…
So I decided to buy an entire bag of lemons (Costco-size) and juice ALL of them at the same time. I poured the lemon juice (after having tried to remove most of the seeds) into two ice-cube trays and froze them over night.
And now I have freshly pressed lemon juice whenever I need some, without the plastic waste, without the mystery ingredients, and without wasting another half of a lemon. Already used several lemon juice cubes in various dishes.

Citrus juicer
Small measuring cup with a little spout (for easier pouring)
Ice cube trays

1. Cut each lemon in half, before juicing. Collect the lemon juice into a small measuring cup.
2. Pour the lemon juice into the ice cube trays.
3. Freeze over night. Pop cubes out of the tray and store in airtight plastic container in the freezer.
4. Whenever you have a recipe that requires lemon juice, just defrost as many cubes as needed.

Lemon juice poured into ice cube tray

Lemon juice poured into ice cube tray

Frozen lemon juice ice cubes

Frozen lemon juice ice cubes