My first year growing tomatillos (and canning salsa verde)
Updated: Oct 8
If you'd asked me a year ago what a tomatillo was, I'd probably have guessed it was some unusual variety of tomato. I couldn't have been more wrong.
When I planted the seeds this spring, I really didn't know what to expect. I'd never tasted a fresh tomatillo before, never cooked with one and certainly never grown them. I simply liked the idea of trying something different.
That's one of the things I enjoy most about gardening.
Every season feels like an opportunity to discover a new favorite.
The plants grew quickly.
Soon they were covered in curious little lanterns, each one hiding a fruit inside. At first I kept checking them every day, wondering why the husks were empty. Then, almost overnight, they began to fill. It felt like opening tiny presents.
Every few days I'd peel back a husk to see how things were progressing, only to discover another perfectly round fruit tucked away inside.
Unlike tomatoes, they don't really catch your eye from across the garden. Most of the harvest stays hidden until you're close enough to lift the papery husks.
I rather liked that. It made harvesting feel like a treasure hunt.
I'll admit I made one mistake.
The first fruits that dropped to the ground had me convinced something was wrong. I thought the plants were struggling in the summer heat.
After a little reading, I realized the plants were simply telling me they weren't quite ready yet.
Patience, once again, turned out to be one of the gardener's most valuable tools.
The first ripe tomatillo I tasted was a surprise.
I had expected something tomato-like.
Instead, it was bright, tangy and almost citrusy, with a freshness that immediately made me understand why they're used in salsa verde.
Standing in the garden, I found myself wondering why I'd waited so long to grow them.
Of course, growing vegetables on our little farm usually leads to one question.
Can I preserve them? The answer, thankfully, was yes.
That afternoon I carried a basket of tomatillos into the outdoor kitchen, lit the canning burner and made my very first batch of salsa verde.
I don't think it will be my last.
Canned salsa verde
Makes approximately 14 half-pint (250 ml) jars
Ingredients
2.5 kg tomatillos, husks removed and washed
500 g onions, chopped
500 g green peppers, chopped
4–6 jalapeños, chopped (adjust to taste)
6 cloves garlic, minced
2½ cups (600 ml) bottled lemon juice
2 tbsp salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp black pepper
2 tbsp dried parsley (I prefer it to cilantro)
Method
Wash and prepare all the vegetables.
Chop the tomatillos into large pieces.
Roast the tomatillos, onions, peppers, jalapeños and garlic in the oven until soft and lightly charred.
Combine everything in a large preserving pot.
Bring to a gentle boil.
Simmer for around 20 minutes, stirring occasionally, until the vegetables have softened.
Blend with a hand blender until it has a sauce consistency.
Taste and adjust the seasoning if needed. (Don't reduce the lemon juice.)
Ladle the hot salsa into hot half-pint jars, leaving ½ inch (1.25 cm) headspace.
Remove air bubbles, wipe the rims and apply lids and rings.
Process in a boiling water bath for 15 minutes at up to 1,000 feet, or 20 minutes at 1,001–6,000 feet. I'm at 2,273 feet, so I do 20. See my altitude chart for other elevations.
Leave the jars undisturbed for 12–24 hours before checking the seals.
The salsa develops an even better flavor after a few weeks in the pantry.
No tomatillos? My salsa verde made with green tomatoes is a good alternative.
As I lined the jars on the counter to cool, I realized that this is exactly why I love trying new crops.
A few months earlier, I'd never even tasted a tomatillo.
Now they're sitting on the pantry shelves, waiting to become enchiladas, tacos, grilled chicken, or simply a bowl of tortilla chips shared with friends. I already know they'll be back in next year's garden. Some plants earn their place. Tomatillos have certainly earned theirs.
Every season teaches me something, and this one was no exception.
Next year I'll plant them a little further apart to improve airflow, give them stronger supports because they become surprisingly heavy once the fruits start forming, and I'll grow even more.
Because if this year's harvest has taught me anything, it's that these jars of salsa verde won't last nearly as long as I'd hoped.
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