Tomatillos

tomatillos Recipes

 

Availability: August-September

Storage tips: Refrigerate in a plastic bag for 1-2 weeks.

How to eat: Tomatillos are a traditional veggie in Mexican salsa verde.  Make sure to peel and discard the papery husk on the outside.  Rinse, and chop for salsa, salad, or roast them whole as described below.

How to preserve:  BEST: Frozen or canned into salsa verde!  Yum!

  • 2 cloves garlic, chopped
  • 2 TBLS onion, chopped
  • 1 jalapeno chili, chopped with or without midribs and seeds, both of which add heat
  • 1 pint tomatillos, husks removed
  • ½ cup cilantro, chopped (optional)
  • 1 avocado, diced Salt to taste

Put garlic, onions, jalapeno and one tomatillo into a food processer and pulse until smooth. Add rest of tomatillos and optional cilantro and pulse briefly until coarsely chopped. Pour into a bowl, gently stir in avocado and salt to taste. Try as a dip for chips, on tacos, or over eggs, fish or chicken! 

I am in no way claiming that this is an "official" way to make Salsa Verde, but it's what we do.  And it's so easy!!!  Try it! 

We make a version of enchilada casserole using this salsa verde as a sauce for that.  You can also use it to dip chips in!

  • tomatillos, husks removed and rinsed
  • garlic cloves, unpeeled
  • onions, sliced
  • hot peppers, whole or seeded however much heat you want

Put all of your prepared veggies onto a roasting tray.  Roast at 400 until tender.  Squeeze garlic out of peels and discard peels.  Blend in a food processor, adding water to get the consistency correct.  Add salt and check seasonings.  Add optional lime juice, if desired.