Last year I bought a few tomatillo plants and had tomatillos galore, all over the place! This year for some reason my plant didn’t take off. It was lonely. It couldn’t self-pollinate, and really needed a buddy to get the fruits going . . . I had to buy these tomatillos at the grocery store, but even so, it’s worth it. Tomatillo salsa is a refreshing change from tomato salsa.
Tomatillos come in green but also reds/purples. The warmer colored tomatillos taste sweeter, the green is better for green sauces (salsa verde) while the reds/purples are great in jams. If I find them somewhere, I’m definitely making jam. The green taste a little tart and a bit fruity (hints of granny smith?).
I used the Ball Canning Book for the gist of this recipe, and just adapted it a bit. Start with 2 pounds of tomatillos. Peel the outer papery layer off and slice in half.
Pulse in food processor until evenly diced.
Then measure out 4 cloves garlic, 2-3 tablespoons cilantro, 2 teaspoons cumin (I ground the seed), 1/2 teaspoon salt and 1 teaspoon red pepper flakes.
Add these seasonings to the tomatillos . . .
Finely pulse/dice 1 cup onions and add . . .
Add 1/2 cup vinegar and 1/4 cup lime juice . . .
Bring all to a boil, simmer 10 minutes. Ladle into hot sterilized jars, leave 1/4 inch headspace and process for 15 minutes in a boiling water bath at sea level, 25 minutes at 5000 feet. Makes 4-5 half pints.