Tomatillo Salsa

I believe just about every blog I follow or post I see on facebook has been posting something cool to drink or eat, grilling out or posting something about the heat.  Yessiree, it’s a heat wave throughout the United States baby!  And it’s stickin’ around.  Like many of you, I want something to eat that doesn’t involve the oven and even the grill right now, that is even too hot to stand by.

For the longest time I’ve been wanting to make green salsa.  I’ve seen it on blogs and I’ve had it at my favorite Mexican restaurants.  It’s been on my mental list for at least a year.  I recently seen green salsa on a friend’s blog and that set my mind on making it.  I had also seen that my local store now carries tomatillos…most of the time.  Anyways, we’re moving up in the world…ha!

I researched quite a bit, as I have never used a tomatillo in a recipe or anything for that matter.  I heard they were more “tart” than a red, sweet tomato, so I knew I had to balance things out too.   Once I wrote it out a few times, I was ready to have a go at it.  I must say for this being the first time making it, I really liked it, wouldn’t change a thing and it was even husband approved!  Woot!

So, let’s get on with it…

Tomatillo Salsa

5 medium size tomatillos, remove husks and wipe with a damp cloth to remove sticky residue
1-2 habernaro peppers (I used 2 and it was still what I call mild-medium salsa)
1 medium white onion
3-4 garlic cloves  (I used 4)
handful of cilantro leaves
splash of lime juice
a few splashs of red wine vinegar
fresh ground cracked black pepper, to taste
kosher salt, to taste
1/2 t. dried oregano
1/2 t. ground cumin

Get your ingredients ready to assemble and this will come together in no time.

Core the tomatillos.

Quarter the tomatillos. Peel the garlic and rough chop the onions.

(Not really a rough chop, since I used the wrong picture…ha!)

Remove the seeds from the habernaro, or leave them in if you can stand the heat!

Add all ingredients to a food processor or blender.  Pulse ingredients together a few times to chop.  Taste and add salt if necessary.  Salt will balance the tartness of the tomatillo.  Be liberal with it.  Add red wine vinegar as necessary and to your taste.  Pulse a few more times until desired consistency.

This is what mine looked like.

Of course, it’s time for a taste test or four 😉

Yes, my hand is that brown.  I am dark in the summer 😀

Mmmm…we are using this on grilled chicken this week, I can’t wait!

Makes 3/4 quart.

Optional:  Roast the tomatillos, habernaro and the onion in the oven or on the grill for about 10-15 minutes.  Not a cilantro fan?  Substitute parsley in it’s place.

Everyone have a wonderful 4th of July holiday!!  xoxo

About Suzie

My name is Suzie. I'm married and have a son in the Army. I enjoy cooking, country life, reading and my animals, hence the name of this blog. My two German Shepherds are underfoot anytime I'm cooking ;) Oh, I'm also addicted to Food Network Channel.
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17 Responses to Tomatillo Salsa

  1. Looks great, sad to admit I also have never used a tomatillo, have eaten them at restaurants etc… avoiding the stove and grill when I can but still have to cook for the pups, not too hot for the cuisinart. Great recipe

  2. Sam says:

    Oh yum! Salsa Verde is on my favorites, but I’ve never attempted to make it at home. I feel like it’s too easy not to make now though.

  3. Jenna says:

    Wow, you certainly can tan!! Quite impressive, considering I never get beyond ultra-pale. =) And I had an awesome tomatillo salsa at a friend’s house the other night (over salmon), so I’ve been wanting to find a recipe since then. Super timely!

    • Suzie says:

      Funny thing is Jenna most of my friends are pale, they want to get in the pool with me but are done in 10-15 minutes because they burn! I spend hours in there. If I get a picture taken with someone it really shows 😉 Hope you like the recipe if you try it.

  4. Looks fresh and delicious. As we have a large Hispanic community we always have access to Tomatillos. Another way they come is canned, just like tomatoes. You don’t get that same fresh flavor, but it makes a nice salsa.

  5. Suzie says:

    We should have them canned here in 2015 ;p Lol! When I visited AZ, all I wanted to do was go to the “real” Mexican restaurants there compared to what they call real here. Though I have found two authentic ones not too far away 🙂

  6. Yum, I love tomatillos!!!
    You have used it in such a delicious way, that I am trying to dip a cracker into my screen 😉

    Choc Chip Uru

  7. Veronica says:

    This has been on my to make list for a while too. Thanks for perfecting the recipe so I don’t have to! 🙂 It really looks good. Hey, don’t tease us with a brown hand, show us that brown bod! lol….that kinda sounded gay. Well, I AM pretty happy! bwah! Sorry, I’m also weird. But you already knew that right?

    • Suzie says:

      You always make me laugh V! Just one of the reasons I luvs ya! I was very happy with the way this turned out. As far as my brown bod, not brave enough to post that…lol! 😉

  8. MisBehaved says:

    Tomatillos rock and so does your recipe for salsa verde! Steve is going to love it when I make it this weekend. If you’re just now starting to play around with tomatillos, they go well with natural yogurt too for a sauce over meats or veggies; I add lime, garlic & cilantro & green chile and blend it all til smooth. If you can get really lucky and find some of the canned napolitos with onions and carrots, they also mix well with the ’tillos. Oh, and try some in guacamole – to die for yummy.
    We’re super lucky and they’re cheap and readily available here so we use them all the time. Experiment and have fun – it’s hard to go wrong unless you add that one damn jalapeno too many and wreck a green sauce lol 😉

    • Suzie says:

      Oh, I love your suggestions! I am definitely going to be trying different things with them, now that I can get my hands of ’em 🙂 I’m making more salsa tonight for a little get-together tomorrow night. We had this over grilled chicken the other night….soooo good. The guacamole sounds like it would be awesome. As with any hot pepper, I taste, taste, taste! Too easy to ruin a batch by over doing the hot peppers.

  9. Thank you for sharing this with me. I’m so impressed and I will make some this weekend for sure. I so curious how different it will taste. I’ll let you know.

  10. Suzie says:

    Yes, please, let me know when comparing the two 🙂 I’m curious also!

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