Tomatillo Salsa Verde

One of the (many) goals I set myself when it comes to the garden is that I want to be able to grow everything that goes into a recipe. With this one, I managed to grow the Tomatillos, Jalape├▒o, garlic and red onion. I’m sure coriander is something a lot of you will grow, I haven’t been successful with it (yet).

With this recipe I managed to make a fair bit of salsa and my biggest mistake was that I used salt flakes rather than table salt. The salsa was edible, just very salty and therefore not the best thing I’ve made. Learn from my mistakes and use the finer stuff ­čść ­čžé

That said, we used it wit a falafel and lettuce wrap and it was still very tasty. I’m not growing them this year as the plants got so big for the space I allocated to them, that for next year (2024) I’ll be hopefully doing it different.

*I’ve adapted this recipe from┬áEvolving Table to fit my needs, measurements and kitchen things.


790g Tomatillos
husks & stems removed
1 Onion
sweet or white, I used red
1-2 Jalape├▒o peppers
cut in half, lengthways
4-6 garlic cloves
2tbsp Olive oil
20g Coriander leaves
1tbsp lime juice
freshly squeezed
1tsp salt
or to taste
┬╝tsp black pepper
or to taste


1. Remove the husks and stems from the tomatillos and then rinse and scrub them thoroughly to remove the sticky coating.
2. Trim the stems from the chillies, cut them in half lengthwise, and scoop out all of the seeds.
3. Trim the ends from the onion, peel the outer layer of skin, and then cut it into quarters.
4. Place the tomatillos and jalape├▒o peppers into a large cast iron/pre seasoned pan/skillet along with the quartered onion and garlic cloves.
5. Drizzle oil over all of the vegetables and rub it into their skin.
6. Roast the vegetables in the pan for 20-25 minutes, or until the tomatillo skins begin to brown. Pull the garlic cloves out after 15 minutes to prevent burning.
7. Add the roasted tomatillos, onion, jalape├▒o, garlic cloves, and any oil in the pan to a large food processor along with the remaining ingredients.
8. Pulse ingredients 10-20 times and then scrape down the sides of the bowl. Continue pulsing until the salsa reaches your desired consistency.
9. Serve immediately or store in the fridge for up to 24 hours for an even better flavour. Salsa will keep well for up to 4-6 days when stored in an airtight container in the fridge or up to 2-3 months if frozen.

**some tips & tricks**

  • Select tomatillos that are similar in size. Smaller tomatillos will roast up faster than larger so make sure to look for ones that are a similar size. I added in the smaller ones a bit later once the larger ones were already browning.
  • Remove the stem with the husk. Trust me, it’s easier this way. If you peel the papery husk towards the stem it will give you more to hold onto so you can easily remove the stem with the husk.
  • Take the garlic out early. Garlic cooks up pretty quickly and will burn if it is left in with the other vegetables while roasting.
  • Pulse and don’t puree. This helps you better control the final consistency of the salsa and means you won’t be eating baby food.