Have you ever seen tomatillos? They’re quite strange looking, little green tomatoes with a papery peel. I’ve always wondered how to cook them, and when I saw some at the farm we go berry picking at, I knew it was time to try them out. Then I’ve been getting them in my CSA box too.
Salsa verde is the perfect thing to make with tomatillos, and it’s incredibly easy to make. You can also easily freeze some and have fresh tasting salsa all year long.
Makes about 2 cups
I adapted this from two recipes and can’t remember either one (epic fail)
- 2 lbs tomatillos
- 1 large white onion, quartered
- 1-2 jalapeños
- 1 lime, juiced
- 1 large bunch cilantro
- salt, to taste
Peel and wash tomatillos.
Turn oven on to broil. Spread tomatillos, onion, and whole jalapeños on a large baking sheet. Broil for about 20 minutes, stirring every so often, until tomatillos are browned and just about to burst (it’s ok if some do). Allow the pan to cool.
When the jalapeños are cool enough to handle, cut in half and remove stems and seeds (unless you like really really spicy salsa…I’d recommend starting with just one seedless jalapeño, taste and add more if desired)
In a large blender, add lime juice, cilantro, and the contents from the baking sheet. Blend until smooth and then season with salt to taste. Store in an air tight container and refrigerate.
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