Recipes: Tomatillo

Tomatillo recipes from our Agriculture Supported Communities program.

Fresh Tomatillo Salsa
From Cynthia James, ASC Program Manager

1 – 2 pints of tomatillos
2  Scallions
1 small tomato
1 small pepper
1 jalapeno pepper
1 bunch of herbs, cilantro or basil
1 lime

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!

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