Making Veggie Gardening fun is bringing the harvest to the kitchen and whipping up something that makes your taste-buds dance! In this blog entry today I do just that by sharing my award-winning Salsa Verde that can be preserved using the hot bath method so you can enjoy it in the winter months as well.

Tomatillo Salsa Canning

One of my favorite vegetables to grow in my Midwest garden is the tomatillo. I was first introduced to the tomato verde while traveling out to the West coast a few years back. It is hard to find these plants in greenhouses in my neck of the woods so I was pleased to find tomatillo seeds early spring of 2008 so I could grow my own by starting seeds.

Tomatillo IN Garden Husk

In the collage above you can see that this green tomato grows in a husk. I grew over a dozen plants clustered much like the square foot gardening method of growing. This helped the flimsy stalk of the plant support itself on one another. When the husk is tight because the tomatillo has grown into it and starting to turn dry it is time to harvest.

Tomatillo Salsa Verde Recipe

Tomatillo on the stove

Today I am using a favorite recipe of mine with a new twist to make Salsa Verde – Tomatillo Salsa. The recipe changes each time I make it but you can guarantee it is always a party pleaser! One thing that never changes in the recipe is the GARDEN FRESH added to each recipe. The salsa verde can be used as salsa with chips or as a soup base.

Photo Collection: Garden Fresh Salsa Verde

It is a great feeling to grow your own garden-fresh vegetables.  Below are a few of the peppers harvest in my home garden.

Assortment of Peppers

I have to note Susan Hemann and her gorgeous garden blog has inspired me to add this recipe to my site. Thank you for sharing your beautiful Strawberry Jam! Your blog inspires me to get my garden goodies into the kitchen.

Tomatillo Salsa Recipe


  • 10-15 tomatillo – washed and husked.
  • 2 large red peppers (chipolata style)
  • 4 large serrano chili
  • 1 onion, chopped
  • 3 clove of garlic, chopped
  • 1/4 cup cilantro leaves, chopped
  • salt


  1. Char the skin of the chili and hot peppers either in a flame or in a cast iron skillet.
  2. Under a broiler or on a grill, roast dehusked, washed, and halved tomatillos until they are slightly caramelize.
  3. Add tomatillos, red pepper, chilies, onion, and garlic to a food processor.
  4. Throw in the seasons to taste.
  5. When hot prepare as you would for canning or enjoy fresh!

Let’s Connect

I hope you will take the time to share below what your favorite recipe is to use tomatillo veggies in! Be sure to connect with me on my contact page featured on this site.

Happy Summer Gardening,


7 Responses

  1. Bren,
    I grow tomatilloes too …. but they never fill out the husk before frost kills them, sometimes as late as November! I have no trouble growing tomatoes or anything lse for that matter, and they grow like crazy and get tons of fruit, but they never get big enough to use! Any ideas? There’s not much info out there for tomatillo growing … most just says “grow like tomatoes” I’m in WI … you can leave a comment on my facebook page, or gardening for real’s facebook page.



  2. Love the flash-salting idea. I know people should generally use as little salt as possible, but I’m hopeless when it comes to tomatoes – they just don’t taste the same without it:)

  3. My tomatilloes are almost ready – I’ve added the few ripe ones so far to my regular salsa. I’ll have to give this a try for the rest. I wouldn’t have thought to roast the stuff before putting it together, but it sounds great!

    1. It is super yummy! I learned some of these roasting tricks from good friends who run a local Mexican restaurant. I think roasting the tomatillo will bring out its’ sweet in your salsa. Be sure to give it a try love!

  4. I’m still learning from you, but I’m trying to achieve my goals. I certainly liked reading everything that is posted on your website.Keep the aarticles coming. I loved it!

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