A quick and easy recipe for Tomato Tomatillo Salsa — this tart, flavorful salsa is perfect for dipping, serving with omelets and more.
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 Recipe
Ingredients
- 6 to matillos 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
Instructions
- 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.
Carol
Looks delicious! One thing, though – there doesn’t seem to be any mention of jalepeno in the recipe… how many did you use?
Thanks!
Sarah Caron
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.
Chris
Love tomatillo salsa. I like that you added red tomatoes. I haven’t added them to my recipe. Love it!
Jane @ Sweet Basil Kitchen
To us in the Heartland, salsa has to be red, so I like your tomatoes in this recipe! thanks!
Sarah Caron
Thanks, Jane and Chris!
Alicia Ghio
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
Sarah Caron
Thanks, Alicia! That sounds delish.
Stephen Gazillo
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?