About Tomatillo For Salsa Verde
One of my favorite vegetables to cultivate in my Midwest garden is the tomatillo. My introduction to the tomato verde happened during a trip to the West Coast a few years ago. Since these plants are somewhat scarce in local greenhouses, I was thrilled to discover tomatillo seeds in early spring of 2008, allowing me to grow my own from seeds. Today there are many varieties of the tomatillo available for home growers.
In the collage above, you can observe that this green tomato develops within a husk. I cultivated more than a dozen plants grouped together, similar to the square foot gardening technique. This arrangement allowed the delicate stems to support one another. When the husk becomes snug as the tomatillo grows and begins to dry out, it’s time to harvest.
The grow tray with dome containers can be purchased on Amazon. Please use my affiliate link if you decided to purchase :https://amzn.to/3E22ATe
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These are my short videos on YouTube showing how I transplant the Tomatillo Seedlings. These will grow in the container until it is time to put them in the summer garden outdoors.
In The Kitchen Making Salsa Verde Tomatillo
Today, I’m excited to share one of my favorite recipes with a fresh twist: Salsa Verde – Tomatillo Salsa. Each time I prepare it, the recipe evolves, but one thing remains constant – it’s always a crowd-pleaser! The GARDEN FRESH ingredients are a staple in every version. This Salsa Verde can be enjoyed as a dip with chips or used as a flavorful soup base.
Scroll down to the bottom of the blog post to get a PDF copy that can be saved or printed for your personal use. ENJOY!
Salsa Verde Tomatillo Recipe
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Level: Medium
Servings: 24
Ingredients
- 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
Directions
- Char the skin of the chili and hot peppers either in a flame or in a cast
iron skillet. - Under a broiler or on a grill, roast dehusked, washed, and halved tomatillos until they are slightly caramelize. Use a heat safe pan or casserole dish with each fruit laying flat.
- Add tomatillos, red pepper, chilies, onion, and garlic to a food processor.
- Throw in the seasons to taste.
- When hot prepare as you would for canning hot bath or enjoy fresh!
Click here to download the PDF version of this recipe that you may personally use. Tomatillo Salsa Verde Recipe PDF.
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,
5 responses to “Easy To Make Garden Fresh Tomatillo Salsa Verde Recipe”
I must try growing them in Maui. I love using them for a homemade salsa.
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!
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!
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:)
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.