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Can you can this outside the refrigerator ?
Hi Dana, this isn’t a canning recipe and even though tomatillos are more acidic than say, tomatoes, I would rather not wing it when it comes to canning vegetables. You can, of course, pressure can these. But if you are water-bath canning, you need to be sure of the precise amount of acidity for the process to be safe.
How long can you store in the refrigerator?
Hi Terri, you can store the salsa as is for about a week in the refrigerator. You can freeze it for about 3 months or so, after which it may begin to lose flavor. I often can it in a water bath and keep it in the fridge for a year.
Simply delish and well instructed! Thank you!
Can I substitute a poblano for the jalapeno?
This was really good. I grilled the tomatillo, onions, and jalapenos. Didn’t add the garlic. Delicious recipe
Came out delicious!
I made this and it was a recipe I’ll keep and make again! I roasted the veggies and I think it made it even better.
Love this site and the simple recipes that showcase the true ingredients of the flavors. When I made this the texture was normal on the first day, but overnight in the fridge it stiffened up to have an almost jelly-like consistency. The flavor is still good but is a little harder to spoon over other dishes as a condiment. Is this typical for a salsa Verde? Are there ways to prevent this?
Hi Claire, is the salsa still firm once it has warmed to room temperature? I’ve never had the issue you’re describing and I make several batches of this salsa every season. You might try loosening it with a little water.
It got a little less gelatinous after a good stir, but never returned to the original consistency. I roasted the tomatillos as written but used a food processor – I wonder if that released too much pectin in the tomatillos? Regardless, I’ll be trying it again!
This sauce was a bit too tart. I roasted the tomatillos til very soft and fully cooked through. Added a bit of sugar to offset, but was still too acidic compared to other tomatillo sauces I’ve had.
Soooo yummy! Just made it tonight and it’s amazing, I only did a bit of a Serrano that I had roasted because I dont like it quite as spicy
I threw the white onion quartered, about 15 tomatillo’s, 2 serrano peppers, 4 garlic cloves in a basket and put on my smoker indirect for 20 minutes with mesquite wood. Then I seared on the hot side to a nice char. Put all in a blender with fresh lime, salt & cilantro. Mighty good smokey flavor and use it on a smoked pork butt. I even went as to making tamales with the salsa verde , muenster cheese and pulled pork, it was a winner but a long 2 day process, lol.
Excellent! I made two batches. For the second I found a large can of tomatillo and it was almost as good and very economical.
My husband and I loved it. Thank You
This is DELICIOUS.
I used green onions, roasted the tomatillos in an air fryer! Fabulous flavor! Thank you!
What a great idea to roast the tomatillos in an air fryer, Dimi!
the recipe is fine, but tomatillos are actually related to gooseberries, not tomatoes
Indeed, as I mention in the headnotes to the recipe.
I’ve been making salsa Verde for many years. This recipe is spot on!!! Love it!!
So glad you like it Frank!
I rated this already (1 star) When I mentioned the RAW onion, I’ll need to refer to other recipes, but I think some of the onion should probably be cooked/boiled/roasted, with a little raw mixed in at the end for texture & flavor. The flavor of raw vs cooked onion is very different. Maybe, the issue was the amount of the raw onion, idk. I will make it again, but as is, this recipe needs adjusting.
I boiled my tomatillo. I think the raw onion makes this a fail. Some raw onion for texture would work, but this recipe was no where near what the local restaurants serve. I live close to the Mx border, so the locals here know how to make this salsa. I think I’ll check a site from Mx for a better recipe. Also, Mx YouTubers talk about boiling tomatillo no more than 2 minutes. Otherwise they become bitter. My husband says his Mx mother follows the 2 minute rule, btw.
Don’t boil the tomatillos! The recipe even says that will give the least amount of flavor. I broiled mine and used raw onion and this is the best salsa verde I’ve ever had! Try the broil method and if it’s still awful in your opinion, then by all means, move on to a new recipe. I also threw about 5 garlic cloves on the pan before broiling (remove the skin before blending) and put a tsp of salt in at the end. My word, it’s so good!
I made it for my boyfriend! He loved it!
I can only get these tinned in the UK. Do you think this recipe will will with them?
Hi, J! I’m not sure as we’ve never made the recipe with tinned tomatillos, but it’s worth a shot. Let us know how it goes!
not much quality loss from a can, can try grilling them for effect.
Hello J, yes, you can make the sauce with tin tomatoes, just make sure you rinse them well. You can add a pinch of sugar i find tin green tomatillos are more sour from the can.. ;)