Remember a few weeks ago when I wrote in this post that I volunteered at the local community garden and brought home a bunch of veggies? Part of my haul was a big bag of beautiful dark purple and green tomatillos!
I had never seen a tomatillo up close until this summer and had no idea they were the main ingredient in my favorite kind of salsa, salsa verde. I’ve made and canned red tomato salsa in the past but always thought that tomatillos were some exotic vegetable that grew in the tropics. Crazy right? I was especially amazed when I visited our local community garden a few weeks ago and there was a long row of huge tomatillo plants just hanging full of fresh veggies. Needless to say I saved some seeds and am currently drying them out to plant our own tomatillo patch next year!
Last month a coworker shared some homemade Salsa Verde and it was so delicious. She gave me the recipe she used which is what I used as my base recipe but tweaked a few things. Since our tomatillos were mostly dark purple, our salsa turned out more purple than green. Thus ensued a dinner debate between my husband and I over whether we could really call this “Salsa Verde”. Neither of us knew the Spanish word for purple so we both agreed that we should just call it “Tomatillo Salsa”!
For our supper last night, we had fresh homemade Tomatillo Salsa with tortilla chips and our favorite Black Bean and Yam Burritos (here’s the recipe if you missed it). It was so delicious!
Tomatillo Salsa AKA Salsa Verde
2 pounds Tomatillos
2-3 garlic cloves
1 cup white onion
1 cup cilantro
1 1/2 TBS fresh lime juice
1-2 Jalepeno peppers seeded (more if you like more spice!)
Remove the outer husk from the tomatillos by simply peeling it all off. Cut the tomatillos in half and place on a non-stick or oiled baking sheet. Broil for a few minutes until the skins start to darken. I had to rotate our pan under the broiler to help achieve a more even broil.
While the tomatillos are in the oven, coarsely chop the onion, garlic, jalapeno peppers, and cilantro and place in the food processor. Add the fresh squeezed lime juice. Once the tomatillos are done, place them in the food processor and pulse until the salsa is finely chopped. Salt to taste and enjoy!
This makes a nice large batch but not quite enough for me to justify getting out all my canning supplies to can it. Instead, I froze some in 2 cup containers so we can easily pull out a container and thaw it when we want some yummy homemade salsa!