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Tomatillo Salsa

September 9, 2010

Tomatillo salsa is a bit more unusual that your standard tomato-based recipes, although still available from USDA. It uses similar ingredients as found in the tomato salsa, but we varied the color of the peppers to contrast better in the lighter green color of the tomatillos.  Tomatillos, by the way, are husked members of the tomato family.  If you can’t find them at your farmer’s market (we had good luck at a farmer’s market in a hispanic-leaning neighborhood), try a grocery store in a spanish neighborhood.  In part thanks to the great deal we got on the tomatillos, each half-pint jar only cost $0.90!

Pepper Mix

Like the tomato salsa, all of the ingredients are combined and cooked.   The ingredients all looked so vibrant when fresh, but did darken in color a bit in cooking.  Oh well.

The result was a thick dark green salsa with a nice bite and a tart flavor.  I could see using half and half tomatillo/green tomatoes for a more mild tartness.  However, I think the recipe as is will be great to add to burrito fillings and enchiladas.

Cooking tomatillos


  • 5 cups (3 lbs.) Tomatillos, husked and chopped (you can also use green tomatoes, or a mix of the two)
  • 1 1/2 cups (1 lb, 4 1/2 oz.) Mixed peppers, seeded and chopped
  • 1/2 cup (3 oz.) Jalepeno peppers, seeded and finely chopped
  • 4 cups (2 lbs. or about 2 large) Onions, chopped
  • 1 cup Bottled lemon juice
  • 6 Garlic cloves, finely chopped
  • 1 tbsp. Cumin
  • 3 tbsp.  Ground Oregano
  • 1 tbsp. Salt
  • 1 tbsp. Black Pepper


  • Bring all ingredients to a boil, reduce to a simmer and cook for 20 minutes
  • Ladle into hot, clean jars leaving 1/2″ headspace.
  • Process in a hot water bath for 15 minutes.

Yield: 6 x 8 oz. and 1 x 4 oz.

Ideas to try next time:

  • Consider using green tomatoes as well as tomatillos for less of a bitter bite
  • Look for red hot peppers for a better color contrast rather than jalepenos
  • Red onions didn’t show up in color, yellow onions would be fine to use and probably cheaper
  • Consider adding parsley or cilantro for flavor and color
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