Saturday, August 22, 2009


this is the first time we've grown tomatillos, and I have to say they are beautiful plants! Sturdy stems, pretty yellow and black flowers, lovely green lanterns, that fill with fruit until they bust open and you know they are ready to pick!

This weekend I made the first crop of ripe ones into fresh green salsa:

1 pound tomatillos
2 serrano peppers
1 small yellow onion
2 cloves of garlic (only thing not homegrown)
1/4 cup cilantro

Put the tomatillos in a pot and cover with water. bring it to a boil and cook for about 8 minutes until they are soft but not soggy.
Chop up the other ingredients, throw them in the pureed tomatillos, stir and eat!

There are a lot more tomatillos coming so I am going to try and make some more salsa to can in coming weeks, the recipe is a little different if you want to can it (gotta up the acid to avoid botulism!)

5 cups chopped tomatillos
1 1/2 cups seeded, chopped ancho chilies
1/2 cup seeded finely chopped serrano
3 cups chopped onions
1 cup lemon juice
6 cloves garlic, finely chopped
1 Tbsp salt

Toss everything into a saucepan and stir, bring it to a boil. Then simmer for 20 minutes, stirring occasionally. Ladle hot salsa into jars, leaving 1/2-inch headspace. Process in a canner for 15 minutes.

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