Fresh Tomatillo Salsa Recipe

by katerina on August 10, 2009

Tomatillos are like sweet, but slightly sour, aggressive tomatoes with a firmer texture. This is my first time cooking or tasting them directly and honestly, they are very good but hard to describe. The flavour is truly unique.

After our visit to J’s parents last weekend we were lucky enough to leave with a bag of tomatillos straight from the garden. Since it was my first time using them I decided to make something simple – a fresh tomatillo salsa.

I did learn a few things about tomatillos in the process. Firstly, that although the fruit is edible tomatillos plants are entirely toxic, including the husk. Next, I assumed that storing them in the husks was the way to go, (natural tupperware?) but it is actually recommended to remove the husks and put them in the fridge for any long term storage. Lastly, I had to decide if I should skin them and if I should cook them, but after our tasting I chose to do neither. Apparently they can be quite acidic if left raw but I really enjoyed the freshness and I didn’t notice the skins. I will definitely try roasting them next time, to see how it changes the flavour. Anyone have any other favorite ways to use tomatillos?

Print Recipe

Fresh Tomatillo Salsa Recipe

(makes 1 cup)

1 clove garlic, minced
1 small wedge of onion, about a tablespoon and a half worth
1 jalapeno, remove the seeds and ribs if you don’t like the spice. We do.
1 cup tomatillos, husks and cores removed, roughly chopped
1/4 cup fresh cilantro
the juice of 1/2 lime
1 teaspoon olive oil
salt to taste

Turn the food processor on and put garlic, onion, and jalapeno through feed tube. Process for 5 seconds and turn off. Scrape down the sides. Put in tomatillos and cilantro and processed until combined but still chunky. Scrape down the sides again and give it one more pulse. Transfer to a bowl and stir in remaining ingredients. Season to taste. Cover and chill for 20 minutes.


Calories(approximate per serving): 100



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