Tomatillo Salsa Verde

By:  Raven Wing  •  7 months ago  •  10 comments

Tomatillo Salsa Verde

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Makes approximately 1-3/4 gallons.


2 - large produce bags of medium to small ripe Tomatillos (preferably with the husk still on)

8 - large fresh Pablano peppers

12 - large Sorrano peppers

12 - medium Jalapeno peppers

8 - large Anaheim peppers

8 - large yellow chili peppers

1 - large bunch fresh Cilantro

3 - medium white onions

1/3 - Cup of non-Iodized salt

2 - Tbsp ground black pepper

1 - Tbsp crushed garlic

1 - Tsp ground Cumen

1 - large corn cooker or soup pot

1/2 - large lime (optional)

Make sure all produce is fresh and crisp.


Peel the husks off the tomatillos and wash.

Cut larger tomatillos in half, smaller ones can go in whole.

Wash Sorrano, Jalapeno and yellow peppers. Cut the stem ends off and leave whole.

Wash Pablano and Anaheim peppers, remove stem core, cut in half.

Peel the onions and cut into quarters.

Cut the lime in half, squeeze the juice into a small cup and save.

Wash the Cilantro, cut the hard stems off and tear or cut the bunch into three parts.

Pour 1-1/2 quarts of hot water into the pot.

Add salt, pepper, cumen and garlic, stir well and put the pot on stove at high heat. Bring to a boil.

When the water is boiling, carefully add all the ingredients except the lime juice and cover.

When the water begins to boil again turn the fire to medium and let cook until the Pablanos are soft, stirring occasionally to make sure all the peppers are getting cooked well.

Once the peppers are done, add the lime juice if you wish, stir well, remove the pot from the stove and let cool uncovered for about 2 hours.

Then using a large ladle or large measuring cup, scoop the ingredients into the large jar of a blender, making sure there is plenty of liquid along with the peppers and tomatillos. DO NOT fill all the way to the top. Be sure to put the top on the blender before turning it on!

Turn the blender on Blend until the mixture is well blended but not pureed. Pour the jar into another large pot that will hold approx 2 gallons. Repeat the blending process until all the peppers and tomatillos and such are done. Let the salsa cool until it is med warm before putting into containers.

It can be frozen, just set it out and let it thaw slowly, don’t microwave or heat it up before it is fully thawed or it might be thin or watery.

You can adjust the quantity and hotness to suit your taste, just reduce the amount of each type of peppers, but, keep the same ratio of each.

If you like your salsa extra hot you can add a few habaneros to the mix.


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Raven Wing
1  author  Raven Wing    7 months ago

This is somewhat of a staple in our family, as it can be used for so many different food types. 

1.1  Kathleen  replied to  Raven Wing @1    7 months ago

I never made salsa before, I like it though.

Is it real hot?

Raven Wing
1.1.1  author  Raven Wing  replied to  Kathleen @1.1    7 months ago
Is it real hot?

It can depend on how many peppers you put in it. If you don't like salsa that is fairly hot, cut back on the number of each pepper type, but, keep the ratio in order to maintain the flavor.

But, like most salsas it is fairly hot.

2  TTGA    7 months ago

I'll definitely pass this one along to my daughter.  She's our salsa maker.  The tomatoes and peppers are growing behind the house right now.

Raven Wing
2.1  author  Raven Wing  replied to  TTGA @2    7 months ago

Good. I used to grew my own tomatillos, peppers, garlic, onions, cilantro and other herbs and spices in my garden when I had one. But, now that I live in an Apt I have no room for a garden, so now I buy them fresh from our local produce mkt. 

However, nothing tastes a great as when it is picked fresh from the garden when it is good and ripe. jrSmiley_79_smiley_image.gif

charger 383
3  charger 383    7 months ago

Tomatillos are under apricated, they make very good salsa. They have a crisp tart taste.  I did not plant any this year because they will come up on their own, I have many volunteers

They are good with sliced tomatoes or cucumbers. 

Raven Wing
3.1  author  Raven Wing  replied to  charger 383 @3    7 months ago
Tomatillos are under apricated

Indeed they are. They are good fresh or roasted. When my Father made the Tomatillo salsa he would peal the husks off and roast the tomatoes first. Them use them in the salsa. However, my Mother didn't are for them roasted as it tended to make the salsa a bit more bitter for her liking. So he would make half and half. some for him with the roasted tomatoes, and some for her without the roasting. 

As the old saying goes, "If Mama ain't happy, no body's happy." jrSmiley_91_smiley_image.gif  

4  Dulay    5 months ago

I make much the same kind of salsa but I roast everything in the oven first including a head of garlic. 

charger 383
4.1  charger 383  replied to  Dulay @4    5 months ago

Bet it is good!

4.1.1  Dulay  replied to  charger 383 @4.1    5 months ago

Yep. Learned the recipe in CA. Throw all the ingredients on a baking sheet and roast until tomatillos are soft. Skin comes off of peppers and tomatillos easy. Zap half with a hand blender and chop the rest up. That salsa is what I use to make Pork Verde.  


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