My first year growing tomatillos (and canning Salsa Verde)

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.

Weeks harvest! ;)

That's one of the things I enjoy most about gardening.

Every season feels like an opportunity to discover a new favourite.

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 realised 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

Heating up the veggies

Makes approximately 7 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

• 250 ml bottled 5% acidity white vinegar

• 250 ml bottled lemon juice

• 2 tbsp salt

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp black pepper

• 1 large bunch fresh parsley, chopped (I prefer it to coriander)

  
  

Method (I rosted everything in the oven first)

1. Wash and prepare all the vegetables.

2. Chop the tomatillos into large pieces.

3. Combine everything in a large preserving pot.

4. Bring to a gentle boil.

5. Simmer for around 20 minutes, stirring occasionally, until the vegetables have softened.

6. Go in with a hand mixer to mix to a "sauce consistancy"

7. Taste and adjust the seasoning if needed. (Don't reduce the vinegar or lemon juice.)

8. Ladle the hot salsa into hot half-pint jars, leaving 1 cm (½ inch) headspace.

9. Remove air bubbles, wipe the rims and apply lids and rings.

10. Process in a boiling water bath for 20 minutes, adjusting for altitude if necessary.

11. Leave the jars undisturbed for 12–24 hours before checking the seals.

Newly filled jars

The salsa develops an even better flavour after a few weeks in the pantry.

As I lined the jars on the counter to cool, I realised 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 seven jars of salsa verde won't last nearly as long as I'd hoped