I have a confession to make. I have never, in my life, bought or cooked a tomatillo. I never had a reason to, I guess, but I wanted to make my own verde sauce. I usually buy it, but sometimes I’m not sure if the one I buy is truly clean.
Those of you who follow me on Facebook know that I have started to create Food Guides for clean ingredients. I will also be adding Cooking Guides and Kitchen Tool Guides over the next few months.
The Food Guides will tell you how to select good ingredients, what to do with them once you get them home, how to store them properly and how to cook with them. The first of these guides I created while working on this recipe, simply because I had to do the research on them to be able to create the recipe in the first place! It was a crash course for me and I loved it. So you can look forward to many more guides coming up in the future. It’s definitely something I enjoyed putting together, especially because I learned something in the process! I love learning new things, so I’m totally excited about these guides and I hope you’ll find them useful!
So here is the guide on how to deal with fresh tomatillos. Once you have cleaned and prepared them, the process of making this verde sauce becomes really, super easy and only involves a food processor and about 10 minutes of your time (once the tomatillos are roasted). I roasted my tomatillos the day before, so this came together super easy for me the next day.
YOU MIGHT ALSO ENJOY:
- Clean Eating Fresh Garlic Cucumber Salsa
- Clean Eating Strawberry Salsa
- Clean Eating Cilantro Salsa (Pico De Gallo)
- 2 lbs. fresh tomatillos
- 2 medium serrano chili peppers
- 1 medium yellow onion
- 10 medium cloves garlic
- ½ cup fresh cilantro (optional)
- Juice of 1 lime
- Salt to taste
- Prepare and roast the tomatillos.
- Cut the peppers in half and remove the seeds with a spoon. Then chop the peppers coarsely.
- Chop your onions coarsely. This is really just to make things a little easier on your processor.
- Place all ingredients in a food processor and blend until it reaches the consistency you like best.
- This is what it looks like with and without the cilantro added. The cilantro flavor is not overpowering. It just adds a nice, subtle flavor enhancement.
- Add salt to taste.
I’ve also never worked with tomatillos, so this seems like a great way to try them out. I love hot peppers, but I now have to keep disposable gloves in my kitchen just to handle them, as the last time I forgot I had pepper juice on my hand and decided to rub my eye. Not fun!
Michelle – Oh no!!!! I should probably add that disclaimer to the recipe. Ouch!!!
I can’t wait to try this recipe! How well do you think it would keep in the freezer? I like to prepare in bulk and freeze in single use size.
Patty – It will freeze really well if done properly. Make sure you give it room to expand as it freezes, and if you freeze in a plastic bag, get as much air out of it before you close it as you can.