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From Farm to Table: Salsa Verde

Ever wonder what to make with tomatillos? Try this delicious Salsa Verde recipe from Maria!

Tomatillos are a relative of the tomato plant, originally from Mexico. You can tell when they are ready for harvesting when the papery husk of the fruit splits open. The plants ripen from the end of August through to mid-October. On the Community Farm there are a couple of tomatillo plants in the "Pick-Me Boxes"- look for the boxes with the bright green trim so come by and try them for yourself!


  • 1 1/2 lb tomatillos

  • 1/2 cup chopped white onion

  • 2 cloves (or more) garlic

  • 1/2 cup cilantro leaves

  • 1 Tbsp fresh lime juice

  • 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)

  • 1 medium red pepper (0ptional)

  • Salt to taste


1. Remove papery husks from tomatillos and rinse well.

2. Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

3. Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic, red pepper (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

4. Season to taste with salt. Cool in refrigerator.

5. Enjoy!


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