Tomatillo Salsa

Canned tomatillos work just as well as fresh, really

Yes, we used canned. Fresh may be best, but gosh darn it, it’s not like we’re crazy foodies who have to do everything the hard way and avoid shortcuts and only use fresh ingredients… hmm, OK, well maybe not today. (Instructions for fresh and canned are included.)

Tomatillo salsa

  • 1 28-ounce can tomatillos or 11-16 fresh
  • 1/2 small red onion, diced
  • 1-2 fresh jalapenos, diced
  • 1 clove garlic, minced
  • Juice and zest from one lime
  • 1/8 cup cider vinegar (if using fresh)
  • 3 cups water (if using fresh)
  • 1/2 bunch cilantro chopped fine
  • Sugar/salt to taste

If using fresh tomatillos husk and rinse under warm water. Put into a pan with vinegar, water, garlic and jalapeno and bring to a boil. Turn heat down to simmer and cook until tomatillos split and can be crushed with a spoon. If using canned pour out half of the juice in the can and replace with water. Cook the contents of the can with the jalapeno and garlic until mushy. Place contents of pan and the rest of ingredients in a blender and mix till smooth. Add sugar and salt to taste and serve warm or cold.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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37 Responses to Tomatillo Salsa

  1. Kristy says:

    LOL! Gotta love that you’re keeping it real. ;) Canned works for me – not all the time, but definitely sometimes. Have a great weekend guys!

  2. Sometimes canned is better than fresh, and especially at this time of year. Have never thought to look for tomatillos here but I bet you can guess what I´ll be searching for next time I go to the “Big Shops”! Delicious.

  3. Maureen says:

    This looks great. I’m going to look for canned tomatillos but I’m not expecting to find any here. I will leave no stone unturned in my quest!

  4. rutheh says:

    Love the sailboat of a yellow chip in a sea of green.

  5. Hey I see nothing wrong with can.. not one darn thing. And for can.. it looks darn delicious and wonderful too. Great job!

  6. Sometimes you just got to do, what you got to do and use canned – nothing wrong with that. :-) Mandy

  7. Hey I am on board for easy! looks delicious!

  8. ChgoJohn says:

    Tomatillos are one of those things I see rather frequently but have never bought. I had no idea they could be purchased canned. I think we’ll be dining on Rufus’ Tomatillo Salsa come Super Bowl Sunday. Thanks!

  9. Lea Ann says:

    You crazy foodies!!! Actually, I’ll have to look for canned. Didn’t know they existed. I’ve seen green salsa canned but not whole tomatillas.

  10. aFrankAngle says:

    This is awesome as tomatillos are under used!

  11. nancyc says:

    I love salsa–need to try this!

  12. nrhatch says:

    Canned? Fresh? Who cares as long as they’re accompanied by one of your magnificent margaritas! Ole!

  13. jo-lyn says:

    YUM! ….that’s all =)

  14. Love that stuff! Theres a place in Lake Worth FL that makes it fresh and its the best stuff on the planet!!!

  15. Funny, I am having some salsa and chips while commenting. We love it any way you make it.

  16. Maybe if I’m *really* lucky I’ll have some fresh tomatillos from my garden to use by later this summer–but in the meantime, canned beats unavailable any old time!!!

  17. egg me on says:

    I’m sure your pantry is stocked with so many things, I bet you’re just humoring all of us by giving us a ‘canned’ recipe. Haha. This looks like it would be great drizzled over some enchiladas. Mmm.

  18. Glad to hear you are normal and used canned once in awhile! :) Looks great, my hubby will like this one and it will go well with Kay’s nacho’s!

  19. I’m pretty certain I can’t buy tomatillo’s in Toronto so canned is likely the way I would go as well. I love the colour of this dip. Perfect for an afternoon snack in the middle of this GD winter!

  20. Amy says:

    I had no idea you could buy canned tomatillos! Wow, thanks for letting me know. I’m totally making this soon. It looks just like something I buy at trader joes.

  21. I love tomatillo salsa! Thanks for sharing this recipe…might have to take this to a party!

  22. Courtney says:

    Good to share both ways – I think we all have days when doing everything from scratch just isn’t in us. :)

  23. Stef says:

    I’ve never had a tomatillo – and I don’t think I’ve ever seen them canned. Now I’m going to have to look…

  24. Very zesty salsa. Nice and hot….

  25. Now I wonder if you can get tomatillo’s here, I’ve never seen them. They look good though, (thanks to my friend google images.)

  26. Sissi says:

    I have never had fresh tomatillos in my life, so this is good news: I have seen them canned somewhere I think. It sounds excellent.

  27. I gave up on trying to find fresh tomatillo here but never thought of looking for canned, new item added to the shopping list this week

  28. spicegirlfla says:

    Glad to see you can bend the so-called rules!! Fresh is best but in this case, you’ve pulled together and flavored a really nice salsa!!

  29. I have been wanting to make this ever since having it over Christmas vacation in Tucson! Tomatillo salsa has such an amazing flavor.

  30. k.m. says:

    Ah, but what if they’re home-canned tomatillos?!
    I think I’ll file this one away for the Super Bowl. Nothing like chips and various dips for that big event :)

  31. zestybeandog says:

    I looove tomatillos, they are just great. The only thing that annoys me is peeling them, the are quite sticky after peeling a ton of them!

  32. Charles says:

    lol, I’ve never even heard of tomatillos (yet another thing I need to look up) – thanks for introducing me to them. Great looking salsa Greg! I’ve got no idea what it tastes like, but I’m guessing it’s probably pretty darn good :)

  33. What a great change from the traditional red salsa!

  34. Canned? My respect for you site went down from 10 to 9.9. :-)

  35. Pingback: A Plethora of Peppers Again | Rufus' Food and Spirits Guide

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