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Salsarific Tomatillo Toma Verde

Tomatillos add fruity lemon and tomato flavor to salsas, sauces, guacamole and other Mexican cuisine.  2-3 ounce husked fruits mature to green outside with a white, meaty inside.  Harvest when the paper-like husk turns brown and breaks open; remove outer husk and wash thoroughly before using.  High in Vitamins C and K. Indeterminate

Tomatillo Salsa Verde
1 pound tomatillos husked                
½ cup finely chopped onion
1 teaspoon minced garlic                    
 1 Serrano chili pepper, minced
2 Tablespoons chopped cilantro       
2 cups water
1 Tablespoon chopped fresh oregano
1½ teaspoons salt, or to taste                   
Directions: Place tomatillos, onion, garlic, and chili pepper into a saucepan.  Season with cilantro, oregano, cumin and salt; pour in lime juice and water.  Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.  Using a blender, carefully puree the tomatillos and water in batches until smooth. Makes 8 servings

Full Sun
Plant 18-30" Appart
75-90 Days Average to Maturity

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