With the heat came tomatoes and tomatillos by the dozens. Both members of the nightshade family, they grow under similar conditions and have similar habits. They are both easy vegetables for beginner gardeners, and honestly, while it’s difficult to think of a more rewarding plant than the tomato, the beloved green tomato well known in Mexican cuisine (aka the tomatillo pronounced toe-ma-tia) takes a close second.
One of the best uses of the tomatillo is Salsa Verde (Green Salsa). It’s simple to make, easy to can using the water bath method, and tastes amazing. Even better if you grow your own onions, jalapeños and garlic which are all in season together making this recipe indispensable to the home gardener.
Jalapeños (9 for mild, add more to your desired hotness)
1 head of Garlic (peeled)
2 T salt
While the tomatillos and jalapeños are simmering, peel your garlic and onions.
Process the garlic and onions. Add cilantro if desired (I find too much cilantro to be overpowering and tend to leave it out).
Add puréed garlic and onions to tomatillo mixture. Mix in your salt. Now you are ready to do a taste test. If you would like it hotter you can simply add more jalapeños now.
This amount will make approximately 7 12-oz jars of salsa, or 5-6 pints.
*This recipe was adapted from Wishful Acres Farm.