Jalapeño Tomatillo Salsa Recipe
What is a tomatillo?
Sometimes called a Mexican green tomato, belongs to the same nightshade family as the tomato. In fact, it resembles a small unripe tomato in size, shape and appearance except for the fact that it has a thin parchment-like covering.
Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavor has hints of lemon, apple and herbs.
You will find fresh tomatillos generally from May through November in the produce section of your local grocery store. If you have any difficulty finding them you can substitute canned tomatillos in most ethnic markets.
Tomatillos are popular in Mexican and Southwest cooking for use in a variety of dishes, including Guacamole and many sauces. They can be used raw in salads and salsas for a more acidic taste.
Jalapeño Tomatillo Salsa is delicious with roasted pork,chicken and your favorite grilled fish. Don’t forget though this also makes and mighty tasty dipping salsa and if you are in the mode for some “scorching hot salsa” simply substitute a couple of roasted habaneros and that will do the trick for you.
- 1 pound Tomatillos
- 2 Jalapeños, seeded - more to taste if desired
- 1 medium onion
- 1/3 bunch Cilantro
- 3 Cloves garlic, unpeeled
- 1 teaspoon salt
- 1/2 teaspoon Mexican oregano
- 1 lime, juiced
- Remove the husk from the tomatillo, stem and seed the jalapeño chile. Roast the tomatillos, jalapenos, onion and unpeeled garlic in a roasting pan or deep cookie sheet. It will be easier to roast the onion by cutting it into 4 slices.
- Place under the broiler until the tomatillos start to blacken, turning if necessary.
- Place all ingredients, including the delicious juices from the roasting pan in a blender or food processor. Process Jalapeno Tomatillo Salsa Recipe to your desired consistency. I like mine a little smoother.
Capt’n Salsa’s Tomatillo and Jalapeño Tips
Select light green to yellow fresh looking tomatillos they should not be shriveled and dried. The fruit should be firm, with tight fitting husk and free of any blemishes.
Store fresh tomatillos in the refrigerator for about two weeks. If longer storage is desired, remove husks and place ripe fruit in sealed plastic bags and place in the refrigerator. They may also be frozen whole or sliced.
Tomatillos are rich in vitamin A and are a good source of vitamin C.
To Prepare the Tomatillo
Remove the husks and wash tomatillos.
In addition to broiling and roasting you can Cook tomatillos either whole or cut in small pieces.
Either way, steam them in a small amount of water in a covered saucepan for just about five to seven minutes.
The result will be almost a sauce consistency, with the tiny seeds and bits of skin giving texture. You may add to other dishes or season with salt and pepper and hot chiles to taste and serve as a relish side dish.
Jalapeño Chile Tips
The jalapeño is a small to medium-sized chilli that is prized for the hot, burning sensation that it produces in the mouth when consumed.
In comparison with other chillies, it has a heat content that varies from mild to hot depending on how it was grown and how it was prepared.
Most sources agree that much of the heat, due to capsaicin and related compounds, is concentrated in the seeds and the veins – de-seeding and de-veining can reduce the heat imparted to a recipe that includes jalapeños.
The jalapeño rates between 2,500 and 8,000 Scoville units in heat. They are named after Jalapa, the capital of Veracruz.
The chipotle is a jalapeño that has been dried and smoked.