Salsa Verde monthly newsletter



8 ounces tomatillos, husked 

1/2 cup white onion, finely chopped 

2 to 3 cloves garlic, minced 

1 serrano or jalapeño pepper, minced 

4 tablespoons cilantro, chopped 

1/2 tablespoon cumin 

2 teaspoons salt 

1 tablespoon fresh oregano, chopped 

2 cups water 




  • In a medium sauce pan, add all of the above ingredients. Bring mixture to a boil over high heat. Reduce heat to low and continue cooking until soft about 15-18 minutes. Blend in a blender until smooth. Perfect for chicken! 


Tip: When blending hot ingredients in a blender make sure you don’t overfill the blender and that you start out on a slow speed.

Tomatillo and Avocado Salsa


8 ounces tomatillos, husked and rinsed (finely chopped) 

1/2 cup cilantro (finely chopped) 

1/2 cup red onion (finely chopped) 

1 small jalapeño pepper (finely chopped) 

1 large, ripe avocado, pitted, peeled, and diced into small pieces 

1 teaspoon salt 

1 teaspoon lime juice 




  • Mix all the above ingredients together. Serve with corn chips or use over chicken, beef or pork dishes.

Tomatillo Jam


3 cups prepared tomatillos (about 1-3/4 lb tomatillos)

1/2 cup fresh lemon juice

7-1/2 cups sugar, measured into separate bowl

1/2 tsp. butter or margarine (optional)

2 pouches CERTO Fruit Pectin


  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Finely chop or grind tomatillos. Measure exactly 3 cups prepared tomatillos into 6- or 8-quart sauce pot. Add lemon juice.
  • Stir sugar into prepared tomatillos in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) 

Tomatillos, Cherry Tomatoes, and Basil with White Vinegar



1/2 cup halved cherry tomatoes

1/2 cup halved yellow cherry tomato

1 cup quartered tomatillo

1/3 cup basil vinegar

1/3 cup water

1/2 tablespoon kosher salt

6 fresh basil leaves (I have used dried, when fresh not available 1 teaspoon)

2 slices lemons, cut in tiny triangles

1 clove garlic, smashed


  • Combine the tomatoes and tomatillos in a mixing bowl.
  • Put the basil vinegar, water and salt in a saucepan over high heat.
  • Bring to a boil, then remove from the heat and set aside to cool.
  • Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
  • Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
  • Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
  • Marinate for 2 hours at room temperature before refrigerating. Serve chilled, as condiment or add to salad greens.

Mashed Potatoes and Tomatillos

Sandy Kitely



6 small red potatoes, scrubbed

1 clove garlic, peeled

4 tomatillos

1/4 cup butter

1/4 cup milk

Salt and pepper to taste


  • Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes.
  • Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain.
  • Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper.

Tomatillo and Lime Salsa Verde

Tamara Stimpson



12 cups chopped tomatillos

3 cups chopped onions

1/2 cup finely chopped seeded Serrano or long hot green chile peppers

1/4 cup finely chopped seeded jalapeno peppers

1/4 cup finely chopped garlic

4 tsp Kosher salt

1 cup white vinegar

1 tsp grated lime zest

1/2 cup freshly squeezed lime juice

1/4 cup chopped fresh cilantro


  • In a large pot combine tomatillos, onions, Serrano, jalapeno's, garlic, salt, vinegar and lime juice. Bring to a boil over medium-high heat, stirring often to prevent sticking.
  • Reduce heat and boil gently, stirring often, for 20 minutes or until tomatillos and onions are tender and salsa is slightly thickened.
  • Stir in lime zest and cilantro.
  • Cool and serve!

Pork and Tomatillo Stew

Sandy Kitely 



2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes

salt and pepper

1/4 cup flour

2 tablespoons olive oil

1 1/2 cups diced celery

1 cup chopped onion

2 cloves garlic, minced

2 cups chicken broth

3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers

1 cup julienne cut carrots

2 medium potatoes, cut in small cubes

1 pound tomatillos, husks removed, washed and diced

2 cans (14.5 ounces each) diced tomatoes

1 tablespoon ground cumin

2 teaspoons chili powder

pinch dried oregano

hot sauce, to taste

salt and pepper, to taste

fresh chopped cilantro, optional


  • Sprinkle pork cubes lightly with salt and pepper; toss with the flour.
  • Heat 2 tablespoons olive oil in a large skillet; add pork and saute, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet, adding a little more oil if needed, saute the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside.
  • Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients.
  • Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings.
  • Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings.
  • Serve with a sprinkling of cilantro, if desired, and hot baked cornbread.

Chicken with Tomatillos and Cilantro

Tamara Stimpson



1 lb tomatillo, husked

1 1/2 lbs skinless chicken, cut in approximately 2 inch diameter pieces

Kosher salt & fresh ground black pepper, to taste

1 -2 tablespoon olive oil

1/2 cup onion, chopped

4 scallions, chopped

1 seeded minced jalapeno

1 -2 tablespoon fresh lime juice

1/2-1 teaspoon sugar


1/4-1/2 cup chopped fresh cilantro


  • Roast husked, rinsed tomatillos in a cast iron skillet over medium heat until browned on all sides and soft (about 8-10 minutes)- use tongs to turn.
  • Transfer tomatillos to food processor and coarsely grind.
  • Wash and dry chicken, season liberally with salt and pepper.
  • Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes. Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes.
  • Stir in tomatillo, lime juice, and sugar, and simmer until done. Stir in cilantro and cook for one minute.
  • Correct seasoning, adding salt or sugar to taste. Serve with rice or tortillas.

Storage of Tomatillos

Tomatillos can be stored in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper bag and keep in the coolest section of your refrigerator.


The easiest method is to remove the papery husks, clean and pop into freezer-weight zip lock bags. When you want to use them remove as many as you like and thaw.

The tomatillos can also be cleaned, sliced and frozen as well but because you are exposing more surface to the air there will be more vitamin loss as well as potential flavor loss.


Remove and discard the papery husks from the tomatillo, rinse, dry and use per your recipe. Tomatillos are not usually seeded prior to use.


**Kathy Normandeau recommends stuffing the tomatillos with a mixture of grated cheddar cheese, green onions, red ground chili powder, and cream cheese. Bake till cheese is melted and serve!**