25 Sep

A couple of produce packs ago I received a handful of tomatillos and some serious hot yellow peppers. They have been sitting on my counter for a couple weeks staring at me every time I pass by. I’ve never cooked with tomatillos before so I was a little unsure of what to do. If you didn’t know, a tomatillo is a green tomato type fruit that originated in Mexico. It grows with a papery husk that you remove before cooking. It has a high pectin content so it is suited to jams and preserves as well. One of the most common application of this little green wonder is in salsa verde.


First step is to remove all the husks from your tomatillos. I cut mine in half and placed them on a baking sheet with onions, jalapenos, garlic and a hot yellow pepper. I sprinkled salt, pepper and cumin as well I drizzled olive oil over them. Turn your oven onto the broiler setting and place the tray on the bottom rack. Parchment paper burned too quick so I recommend to use foil instead.
Watch closely and take the tray out of the oven when everything looks charred, about 7-10 mins.
Take out and let cool a bit. I removed the seeds from the yellow pepper but left the jalapenos intact. Throw everything into a food processor and pulse.

This salsa is HOT! But not in a mouth-burning-I-can’t-feel-my-tongue-anymore hot. It’s a lingering heat which I really enjoyed. Feels good to cook with a new ingredient and branch out a little. Try it, you will love this!


Tomatillo Salsa

6-7 tomatillos
2 small jalapenos
1 onion
1 garlic clove, peeled
1 hot yellow pepper
olive oil
salt and pepper
ground cumin


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