We had a huge harvest of tomatillos from our garden this year – definitely enough to make some salsa verde (green sauce) to freeze for use later in the winter. We brought in about 17 pounds. That’s a lot of tomatillos!
Tomatillos, or husk tomatoes, are in the same family as tomatoes, yet have a completely different flavor and texture. The fruit is low in calories and has a good amount of fiber, minerals and vitamins, and antioxidants. They can be a healthy addition to your diet. My favorite way to use them is salsa verde.
This sauce is great with tortilla chips, as a salsa for tacos, or as a sauce for chicken enchiladas. And it’s not hard to make either. Since we had so many tomatillos, I tried making the sauce two different ways: on the stove top, and in the oven. The sauce was great either way. So if you have some extra from your garden, or get them at the farmer’s market, try it and let me know how you like it. Enjoy!
Green Sauce for Freezing
5 lb. tomatillos, husks removed and fruit washed
1 large, sweet onion, cut in wedges
7-8 cloves garlic, unpeeled (for stove top – peel and coarsely chop)
2 ancho peppers, cut in chunks
2 whole jalapeno peppers (for stove top remove seeds and dice)
2 tsp. kosher salt
3-4 Tbsp. chopped fresh cilantro
Oven Roast Method:
Preheat oven to 400° F. Line 2 jelly roll pans with foil and drizzle olive oil on top of the oil. Husk and wash tomatillos; place on pans.
Peel onion and cut into large wedges. Add these to the pans, along with garlic cloves, ancho peppers, and jalapenos.
Roast at 400° F for 35 minutes until tomatillos are soft and have turned olive-green.
Remove from oven. Cool slightly. Peel garlic and return to the pan. Remove stems and seeds from jalapeno peppers and return to pan. In small batches, spoon roasted ingredients into food processor along with kosher salt and cilantro.
Process till smooth, or desired consistency. Fill freezer containers to within 1/2 inch of top. Place on lid, label, and freeze. Makes 5-6 pints.
Stove Top Method:
Husk and wash tomatillos and place in large pan with 1/2 cup water. Peel onion and cut into large wedges; add to tomatillos. Peel garlic, chop coarsely and add to pan along with chopped ancho peppers and diced jalapenos
Cook on medium heat 25 minutes or until tomatillos are soft and turn olive-green, stirring occasionally. Add water in small amounts, only if needed, to prevent scorching.
Cool slightly. In small batches, spoon mixture into food processor along with kosher salt and cilantro. Process till smooth, or desired consistency. Fill freezer containers to within 1/2 inch of top.
Place on lid, label, and freeze. Makes about 6 pints.