Tomatillo recipes from our Agriculture Supported Communities program.
Fresh Tomatillo Salsa
From Cynthia James, ASC Program Manager
1 – 2 pints of tomatillos
1 small tomato
1 small pepper
1 jalapeno pepper
1 bunch of herbs, cilantro or basil
Husk and rinse tomatillos. Chop all ingredients coarsely (except for the lime) and throw into a blender. Squeeze juice of one lime into blender and add salt to taste. Blend all ingredients and serve with chips or as a condiment for quesadillas, burgers, meat or fish. Store excess in mason jar in fridge and use within the week.
Roasted Tomatillo Salsa
Adapted from Gourmet magazine, November 1999
1 - 2 pints of tomatillos
1-2 jalapeno (or other chile) peppers, to taste
3 garlic cloves, unpeeled
½ cup of fresh cilantro
1 large onion coarsely chopped
1-2 teaspoons of coarse salt
Preheat broiler. Remove tomatillo husks and rinse under warm water. Broil chiles, garlic, onion, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Puree all ingredients in a blender.
Can be made 1 day ahead and chilled, covered.
Did you try out one of these recipes? Leave a comment below on how you liked it and whether or not you made adjustments!