Tomatillo Salsa

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As our May Organic Produce Report indicated, tomatoes are still very much in season—and so are their tomatillo cousins.

With Cinco de Mayo only a few days away, our weekend recipe is a delicious salsa that features tomatillos in lieu of red tomatoes. If fresh tomatillos are unavailable in your area, you can substitute canned tomatillos, which may be purchased at natural and organic food stores, mainstream supermarkets and ethnic grocers.

The recipe’s prep time is 20 minutes, and all of the ingredients should be available at your local natural and organic food store.

A special note on the serrano chiles in the recipe: The seeds contain most of the chiles’ heat. If you prefer a milder salsa, remove all seeds before chopping the chiles. If you enjoy hotter flavors, include some of the seeds—but be careful about overdoing it!

For info on shopping for, preparing and storing fresh tomatillos, click here for my Wednesday post.

Tomatillo Salsa

Makes 4 servings

12 tomatillos, husks removed, washed and finely chopped (or 2 12-oz. cans tomatillos, drained and finely chopped)
4 serrano chiles, finely chopped, seeded if desired
1 small white onion, finely chopped
1/4 cup chopped fresh cilantro
1 clove garlic, finely chopped
Pinch of salt (optional)
Pinch of sugar (optional)

In a medium bowl, mix all ingredients. Season with salt and sugar, if desired.

Serve or store salsa in refrigerator for up to three days in a covered plastic or glass container.

Recipe courtesy of the CDC

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