I have a tomatillo salsa recipe that I use often that calls for canned tomatillos. It is super fast and easy to make, and putting it out instead of a traditional red salsa is refreshing. I knew that if I boiled them or oven roasted them, I would get the salsa that the canned tomatillos produce. But because of that recipe, I wanted to try to grow the little suckers this year myself, and work with fresh tomatillos. I tell you that these grew into sprawling plants, and not ‘compact bushes’ as the seed packet claimed. My plants yielded over 80 little cuties… a lot of tomatillos for a small garden. It was tomatillo takeover! I chose to grow two plants and I am glad I did. Who knew that apparently they needed each other to cross-pollinate. (rookie). Also, whether you grow them yourself or purchase fresh tomatillos, store them on your counter and don’t put them in the fridge. You will ruin them.
It was fun using fresh tomatillos this time. Since they aren’t broken down by heat it is more of a relish in my opinion. It goes well with everything! I topped my fish tacos in place of a slaw, mixed it in my chicken salad for extra flavor, and added them to my turkey burgers. I love having a condiment like that in my fridge to just throw on your meal. You can opt to jazz it up with lime and loosen it with more water to make it more of a salsa. Enjoy!
fresh tomatillo relish
20 raw tomatillos, husks removed, rinsed to remove sticky film
1-2 jalapeno pepper depending on heat preference, chopped
1/4 cup red onion, chopped
1 garlic clove, chopped
1/3 cup cilantro, chopped
1/2 tsp. sugar
few pinches of kosher salt
get started on relish:
add all ingredients into a food processor and pulse until desired consistency. Store relish in an airtight container in your fridge.