Ingredients

How to make it

  • 1. Husks the tomatillos, wash thoroughly & score the bottoms of the tomatillos with a knife.
  • 2. Place the tomatillos, chili, garlic & onion in a shallow baking pan. Move the oven rack to the top position and turn on the broiler.
  • 3. Broil until the tomatillo skins just charred a bit. Flip everything over and do the other side. Some people boil the tomatillo for 8 – 10 minutes but the cook wouldn’t hear of it. Broil these and bring out the flavor, she said.
  • 4. Remove everything from the oven & let cool
  • 5. Remove any excess charring from the tomatillos.
  • 6. Mince, or blend, everything, adding the lime juice, cilantro and salt. I always do this in a blender.
  • 7. If the salsa is a bit thick, add a bit of water, or cervesa, until it’s how you want it.
  • I only manage to smuggle Tomatillos into Samoa about twice a year. This, obviously, doesn’t allow me to make enough “Salsa Verde” to last a year. My one attempt at making Salsa Verde with canned Tomatillos was super blah. Using green tomatoes produces an acceptable, if not exciting, substitute. On my recent visit to Indianapolis I couldn’t find Tomatillos in any of the supermarkets. Then I happened to ask a security guard, with a pronounced Latin accent, at the convention centre if she knew where I might find some. I know this may sound strange but we do not have a particularly adversarial relationship with our police here and I am not inclined to think of law enforcement types as separate from the general population. I digress. She whipped out her cell phone and had a rapped fire conversation with her mother and then directed me to a small Latin market on the edge of the city; that was a gold mine of tings Latin. Every decent size city has one of these; you just have to find it. Use the Sherlock approach. If you’re hanging out in Greece or Germany (hi Joe), maybe green tomatoes is your best bet.
  • You can grow your own but they will take over a garden so be careful, See Photo
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Reviews & Comments 8

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  • jeef_boner 2 years ago
    Add a bit of cumin for some extra depth...
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  • chefmal 2 years ago
    Yeah, my recipe said to broil them too, but um... I don't broil anything. Ever. It's a good recipe though, even boiled.
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  • sharebear1 2 years ago
    This is the same way I make mine, simple and great tasting. I also like to sub different pepper, my new favorite is poblano peppers. Great post!
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  • notyourmomma 2 years ago
    This sounds absolutely delicious JR. I love a green salsa, tomatillos aside, green tomatoes are certainly acidic enough to be delicious. YUM
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  • ducky20536 2 years ago
    I have been making a similar salsa for quite a few years now and decided to grow my own tomatillos. Oh my, what havoc I created in my garden. Didn't know the danged things would take over the whole garden. Ah well, lesson learned. Keep the great posts comin. Appreciate your sharing.
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  • chuckieb 2 years ago
    Bring on the great people, the mountain air, siesta, fantastic food and copious concoctions.....sounds AMAZING...and so does this recipe. I only learned about tomatillos a year or so ago and I adore them. Shall give this recipe a whirl next summer when I next am able to get my hands on some. Thanks RJ!
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  • 22566 2 years ago
    ~ Hola ~
    You'er a hoot...you ole' coot! :o)
    Nice recipe
    Thank-you
    Kind Regards
    Joyce
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  • NPMarie 2 years ago
    Sounds wonderful, very nice post!!!
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