This season yielded my most generous crop of tomatillos yet. It’s a happy surprise and bit of a puzzler — it’s always interesting to see what takes from one season to the next. The tomato crop was good, the tomatillos amazing. I’m not sure what I was doing in the past, with only a modest showing of fruit, but my guess points to the usual suspects — weather, water, nutrients and aspect. The right combination at the right time.
Notes for my garden journal:
- Heavy application of compost over an inch or two of manure in the fall/early winter. (The soil at time of planting was amazing.)
- Triple checked the drip irrigation system to be sure watering was consistent and deep but not over-watered.
- Tucked them in near the tomatoes but not too close, ensuring they had plenty of sunlight. (Tomatoes out-competed them in the past.)
- I added an organic vegetable fertilizer (5-7-3) to the root zone when planting but I didn’t reapply fertilizer after they set fruit.
These tomatillos, as you can see, are so perfectly plumb and absolutely beautiful, I couldn’t cook them up into my favorite salsa verde right away. Instead they took center stage on the kitchen table for a few days, just long enough for me to soak them in.
Tomatillos can be eaten raw, roasted, blanched — you name it. They have a wonderful, citrus-like flavor. Personally, I love them in salsa and sauces and combine them with enchiladas, tacos or thinly sliced on pizza.
I roasted this batch for about 5 minutes after cutting them in half and placing them face down on a baking dish. And then I combined them in a blender with my salsa verde ingredients.
Salsa Verde Ingredients:
- 6 to 8 medium tomatillos
- 1 to 2 jalapeño peppers, seeded and chopped (I error on the side of more and usually throw in extra.)
- 1 generous handful cilantro, chopped
- 1/2 cup onion
- 1/2 fresh squeezed lime
- 1/4 tsp salt or salt to taste
What to do:
- Pre-heat oven to broil.
- Slice tomatillos in half and place face down on a baking sheet. (I line the baking sheet with foil.)
- Roast 5 minutes until darkened and juicy.
- Combine in blender, juices included, with remaining ingredients and puree.
- Chill and serve.
*Note: don’t be afraid to double the recipe or reduce it, depending on how much fruit you’re working with. Also, I like to let the quality of my ingredients dictate proportions. If the produce is amazing, like these tomatillos, I like to let their flavor shine.