Tomatillo salsa is one of the most delicious condiments in the world, in my humble opinion! Tomatillos are not green tomatoes: they have a distinct citrus note and a firmer flesh than tomatoes.
Prep time: 20 minutes
Cook time: 20 minutes
- 2 lbs ripe tomatillos
- 1 1/2 white onions, finely diced
- 1 cup grape tomatoes, diced
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 each Jalapeno & Serrano peppers, seeded/cored/diced
- 1 1/2 tbs lime juice
- 1 tbs olive oil
- Preheat oven to 400 degrees
- Line a cookie sheet with parchment paper
- In a medium bowl, mix oil, salt, pepper, jalapeno, serrano and tomatillos
- Roast tomatillos in the oven for about 10 minutes, until you see a bit of char
- Cool tomatillos enough so that you can dice them
- Combine tomatillos, peppers, tomatoes, salt and pepper until everything is coated
- Mix in finely diced onion and lime juice
- Serve with burritos, tacos, empanadas, enchiladas–even over grilled chicken!
Variations: Tomatillo salsa is also great served with cornbread and chili. It freeze well, so if you are lucky enough to grow a crop in the garden (along with fresh tomatoes) consider making some to freeze. If you want to grow tomatillos in the garden, keep in mind that they sprawl; it is also easiest to buy started plants so that you have the longest possible growing season. I am lucky enough to have some cooperative farms nearby, but you can even find them at home improvement stores.