Tomatillos, the essential ingredient for Mexican salsa verde, are a versatile, tangy fruit that thrives in summer gardens. These “little tomatoes” are not only flavorful but also loaded with anti-inflammatory nutrients that support eye health and offer a high-fiber boost. Whether you’re making fresh salsas, chutneys, or soups, tomatillos bring a unique zest to any dish. Here are four recipes that highlight their delicious potential.
Growing and Storing Tomatillos
Tomatillos, also known as husk tomatoes, thrive in warm weather, similar to tomatoes, and are hardy enough to produce large crops all at once. These plants require proper support due to their brittle stems. Be sure to use sturdy cages, as they will help keep the plants upright and make fruit harvesting easier. Harvest when the fruits swell and split the papery husks, ensuring they are ripe before a heavy rain to avoid cracking. Store ripe tomatillos at room temperature or refrigerate them for a few days, or freeze them in airtight containers if you have too many.
1. Roasted Tomatillo Salsa Verde
A classic salsa verde starts with roasting or grilling tomatillos, jalapeños, and onions. The resulting smoky flavor makes a perfect topping for tacos, grilled meats, or chips.
Ingredients:
- 7-8 tomatillos, cut in half
- 1 small onion
- 2 jalapeños (or your choice of spicy pepper)
- 1 clove garlic
- Fresh herbs (cilantro, parsley, or basil)
- Salt to taste
- 1 teaspoon lime juice
Instructions:
- Place the tomatillos, peppers, and onion on a baking sheet and broil until slightly blistered.
- Transfer everything to a food processor along with the cooking juices and lime juice.
- Add garlic, herbs, and salt, then process until chunky.
- Store in the fridge for about a week.
2. Tomatillo Gazpacho
This refreshing Spanish soup is perfect for summer. Using purple tomatillos adds a burst of color and flavor, making it an eye-catching dish.
Ingredients:
- 5-6 tomatillos
- 1 large or 2 small cucumbers, peeled
- 1 small tomato
- 1 small onion
- 1 jalapeño pepper
- 1 clove garlic
- Fresh cilantro or parsley
- 1 tablespoon lime juice or vinegar
- 1 tablespoon olive oil
- Pinch of salt
Instructions:
- Place all ingredients in a food processor and blend to your preferred texture, whether chunky or smooth.
- Chill for at least an hour to allow the flavors to meld.
- Enjoy within 3 days for maximum freshness.
3. Fresh Tomatillo Salsa
Fresh tomatillo salsa offers a juicy, tangy twist on the traditional salsa. Pair it with tortilla chips or add it to your favorite dishes like tacos or grilled chicken.
Ingredients:
- 3-4 tomatillos
- 2 small tomatoes
- 1 small onion
- 1 jalapeño or other spicy pepper
- 1 clove garlic
- Fresh herbs (cilantro, parsley, or basil)
- Salt to taste
- 1 tablespoon lime juice or vinegar
- 1 tablespoon olive oil
Instructions:
- Chop the vegetables and herbs into small pieces and place them in a bowl.
- Add salt, lime juice, vinegar, and olive oil, mixing well.
- Keep in the refrigerator for about a week.
4. Purple Tomatillo Chutney
A sweet-and-sour chutney made with purple tomatillos pairs wonderfully with cheeses, grilled meats, or even as a condiment for sandwiches. The high vinegar content makes it perfect for canning.
Ingredients:
- 6-8 ripe purple tomatillos
- 1 medium apple, peeled and chopped
- 1 small onion, peeled and chopped
- 1-2 small peppers (sweet or hot)
- ½ cup sugar
- ¾ cup vinegar
- 2 tablespoons raisins
- Pinch of cinnamon, mustard seeds
Instructions:
- Combine all ingredients in a saucepan and simmer uncovered, stirring often for about 45 minutes or until thickened.
- Pour into clean jars. It can be stored for two weeks in the refrigerator or canned for long-term storage.
These recipes showcase the vibrant, tangy flavors of tomatillos, adding a zesty twist to your dishes. Whether you’re making fresh salsa, chilled gazpacho, or a savory chutney, these recipes will help you make the most of your tomatillo harvest.
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