Tomatillo Salsa Verde
- posted in:
- Food & Wine
- / Side Dishes & Salads
- / Vegetarian
Earlier this summer when a friend gave us a few small tomatillo plants, we weren’t really that interested in them. Nevertheless, we found a spot in the heirloom garden and pushed them into the dirt. (Never look a gift plant in the bud!) Oddities in the garden, we’ve been asked more than once what they were. One garden visitor exclaimed, “I didn’t know you could eat Japanese Lanterns!”
Now we have a bumper crop, and have been researching different ways to use them. We love everything we’ve tried, and have declared that they will “forevermore be staples in our garden.”
Tomatillos are ready to harvest when the fruit nearly fills the husk, and with a few other late-summer ingredients from the garden, plus a few things from the root cellar, we came up with a delicious version of Mexican Salsa Verde. Note: salsa verde is a generic term for “green sauce”, and virtually every cuisine has one, and the “verde” can come from many different sources.
Roasting brings out the flavor in tomatillos
Roasted Tomatillo Salsa Verde
Ingredients:
2lbs of tomatillos, husks removed
1 cup of white onions, chopped
½ cup of cilantro
the juice from one lime
¼ teaspoon of sugar
2-3 hot peppers (choose the variety depending on your personal preference)
2 teaspoons of apple cider vinegar
salt and pepper to taste
Instructions: (this is so easy)
- Remove the husks (We save them as a garnish. They look like an exotic flower) and wash the fruit. The fruit has a slightly sticky surface
- Cut the tomatillo in half and lay cut side down on a baking sheet
- Place sheet under the broiler until the skins just start to turn dark brown
- Throw tomatillo and all other ingredients into food processor and pulse until all ingredients are finely chopped and thoroughly mixed
- Refrigerate until cool
- Serve with warm tortilla chips or as an interesting accompaniment to a cheese plate or bruschetta. Be creative!
It’s nice to have these older posts to refer back to. This was our first year growing tomatillos and ground cherries. We go a few plants at the garden party this Spring. They are amazing, I can’t describe how well they produce fruit! The ground cherries are the sweetest things you can imagine. We tried this recipe and it’s excellent. Have you ever tried saving seed from these. It’s not easy, the seeds are like little rocks. Next year we’re putting in a full bed of each. They’re that good.
They’re just big goose berries! you can use them sweet or savory!
Wonderful recipe! Just made a batch with some of the many tomatillos that took over our garden this year. Glad we have something to do with them now.
Glad that you liked it, Peter
You've inspired me to grow my own tomatillos this year, guys! They've already srouted. Can't wait to try this in my niece's Mexican chicken casserole recipe; she's a great little cook! I may never buy green salsa again.
well the salsa was a big hit at the weekly swim club party! not many knew what tomatillos were either lol, i was looking up old italian pasta sauce recipes and sure enough found salsa verde, but it was made mostly with italian parsley, homemade butter, olive oil, baby onions & garlic…for a 1st course pasta dish…
well it didnt turn out exactly like the picture above but boy it tastes good i never even knew what tomatillos were until i found the video here on the website! great recipe!
We love when people learn along with us, Matt
I love this tomatillo salsa, but if you want it in the creamy style just add avocado it tastes awsome!!
Great idea, Alf
Hi Guys,
Don't ya just love those tomas? Unique in the garden and fun on the palate. Did you know that tomatillos can be preserved also by canning? Oregon State University Extension Service put out a very simple recipe. It's a great way to keep up with the hundreds of the tomatillos that the plants produce.
Remove husks, cook tomatollos in boiling water til tender (5-10 mins.) Drain and pack hot tomatillos loosely in jars. Fill with boiling water. Acidify with 1 tablespoon lemon juice per pint. (2 per quart), OR 1/4 teaspoon Citric Acid USP per pint, (1/2 per quart).
Leave 1/2 inch headspace, adjust lids and process.
Water Bath: 40 mins. pints, 45 for quarts.
Pressure Canner: Pints & quarts @240 degrees F. (10 lbs. pressure, weighted gauge, 11 lbs. dial gauge) for 10 mins.
I've enjoyed reading about your adventures on the farm. The one thing I haven't found is your exact location. I venture to Sharon Springs often to fortify my own garden harvests and supplies and would love to visit your place.
Maureen
Hi, Maureen
Thanks for the great recipe. We'll try that next year. Our farm is just outside the village. You can't miss it!