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Oh tomatillos … are they fruits? Vegetables? Tomatoes? Something else? When I tried them for the first time a few years ago, I was totally filled with a bazillion questions. The papery husk, and slightly sticky skin, had me all sorts of confused. But I read up on them and figured out how to use them to make delicious dishes. For the record, they are a fruit that is part of the nightshade family — and a relative of the tomato, eggplant and gooseberry. They are popularly used in Mexican cooking.
Earlier this summer, I decided to try growing tomatillos in my garden. With just one plant, I figured we would get a few tomatillos .. enough to make a recipe or two. But not the plant is now huge. It’s branches have extended far and wide, bearing so many little husks for tomatillos that it’s almost unbelievable. Once they are all fully grown, it will be quite the harvest.
If you aren’t growing tomatillos though, you can also purchase them at grocery stores and farmers’ markets all over. The tart taste is fabulous in sauces and other dishes.
My favorite way to use them? In salsa. This easy, fast, raw salsa is a cinch to make and it pairs well with everything from tortilla chips to tacos to cheddar omelets. Tomatoes, tomatilloes, garlic, a shallot, a jalapeno pepper and lime juice are whirled together in a food processor with salt and pepper to make a delicious fresh salsa. And since it’s pretty mild, the kids love it too …
Of course, you could switch out the jalapeno for a hotter pepper and make it hot too. Just sayin’.
Also try my Tomatillo Guacamole recipe!
Do you have a favorite tomatillo recipe? Share a link! I am looking for more great uses for these delicious fruits.
Easy Tomato Tomatillo Salsa
serves 8
6 tomatillos, husks removed and washed
3 plum tomatoes, washed
1 shallot, peeled
1 clove garlic, peeled
1 jalapeno, sliced
1/2 lime, juiced (about 2-3 tbsp)
sea salt and pepper, to taste
Quarter the tomatillos, tomatoes and shallow and add to the bowl of a food processor. Add the garlic, lime juice, sea salt and pepper.
Pulse to desired consistency.
Transfer the salsa to an airtight container and chill until ready to serve.
- Published by sarah in: Appetizers quick and easy Recipes sauce spreads/dips vegetables
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8 Responses to “Snack Time: Easy Tomato Tomatillo Salsa Recipe”
Looks delicious! One thing, though – there doesn’t seem to be any mention of jalepeno in the recipe… how many did you use?
Thanks!
Thanks for the catch, Carol! I used one (and the recipe has been updated) jalapeno to make it a mild salsa … you could use more to make it hotter or just use one hotter pepper.
Love tomatillo salsa. I like that you added red tomatoes. I haven’t added them to my recipe. Love it!
To us in the Heartland, salsa has to be red, so I like your tomatoes in this recipe! thanks!
Thanks, Jane and Chris!
I’m growing them this year too! They are literally taking over the garden. A farmer told me they would grow like weeds and she was right.
I love to make sals and enchilada suisas. since tyou asked, here’s a quick recipe I made last year with some extra tomatillos: Grilled Shrimp with “Green” Quinoa: http://www.localfoodrocks.com/2009/09/kitchen-experiment-tasty-dinner.html
Thanks, Alicia! That sounds delish.
Hi Sarah – we’re growing tomatillos organically for the first time and would like to can a tomato/tomatillo salsa, one that combines both as we’re getting plenty. We also have jalapenos and other hot peppers growing. Any canning recipe for combining these that would produce a thicker salsa for those winter days when you want the taste of summer?
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