The end product was heap-loads of salsa verde. We froze it and ate throughout the winter. Delicious on tortilla chips, with cooked beans and as a spread on bread.
We next chopped some red pepper and red jalapeno together with cilantro (all grown in our garden at UTSC), and added diced garlic and chopped onion and some lime juice. The entire mixture was blended in a food processor. You can fine a
recipe here.
Growing Tomatillos to make Salsa Verde
The fruits are roasted and broiled at 350 degrees F.
We cut the fruits in half. One in every ten has a worm. We are vegetarian so we discard those!
After picking the fruits, the husks are removed and the fruit washed. The husks and stems, are poisonous. Immature fruit that have not expanded to fill the husks might also be.
-- Laura, Joshua and Jason Weir
Tomatillos are a member of the nightshade family, a cousin of the tomato. We grew them from seed because you won't find them in the nursery. The plants were infested with cucumber beetles initially but these seem to have little affect on the plant survival and growth. By late September the fruits have expanded to fill their lantern-like husks. This is when you pick them.
All photos and video are copyright protected by UTSC Garden Club members and may not be used without the owner's permission. These photos are all of our own gardens. No stock photos were used in this website. Website created by Jason Weir