One of the typical uses for tomatillo is to make green sauce. We have a lot of tomatillo fruit from the “volunteer” plants that came up in garden bed number one and we have been trying to find a way to eat them. Fried tomatillos were not a hit, so we decided to try making salsa with them, although an attempt several years ago didn’t work so well.
To prepare the tomatillos, we removed the husks and rinsed them several times to get rid of the sticky coating. I read on What’s Cooking America that roasting the tomatillos would add a smoky flavor, so I decided to try that. I started our propane grill and turned all the burners up high. After the (probably not very accurate) thermometer in the lid reached 500°F (260°C), I put the tomatillos on the grill and closed the lid. After about ten minutes, they had started to char on the bottom. I tried turning them over, but they were getting soft, so I gave up on that and just let them cook a few more minutes before removing them to a bowl.
They were then made into salsa using a recipe based on one from allrecipes but with a few changes (mainly, we used less water). Here is our version.
- 1/2 cup (120 ml) chopped onion
- 1 tsp. (5 ml) minced garlic
- 1 jalapeno pepper, chopped (include seeds for a spicier version, or not for mild)
- 2 Tbs. (30 ml) chopped cilantro (we used frozen, from our garden earlier this year)
- 1 Tbs. (15 ml) dried oregano
- 1/2 tsp. (2.5 ml) ground cumin
- 1 1/2 tsp. (7.5 ml) salt
Add just enough water so you can simmer all of the above ingredients together in a pan for about fifteen minutes. Add the roasted tomatillos and chop in a food processor.
Eaten with corn chips, this salsa verde was quite good.
As the tomatillos mature on the plant, they turn from green to yellow. They become sweeter, but I think the tart, green tomatillos taste better. Also, I find that, unlike tomatoes, tomatillos do not keep a long time.