Cold Tomatillo Soup

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked.

(especially roasted)and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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2 Tbsp. vegetable oil
2 jalapeno chiles, seeded and diced finely
1 small onion, diced finely
2 pound tomatillos, husked and quartered
4 cups chicken stock (preferably homemade)
2 Tbsp. cilantro leaves, chopped

Heat the oil in a large saucepan over medium-low heat. Add the chiles and onion and cook until tender, stirring occasionally, about 10 minutes. Add the tomatillos and stock, and bring to boil. Reduce the heat, cover and simmer until the tomatillos are tender, about 10 minutes.

Puree the soup then allow to cool completely. Cover and chill. Before serving test for salt and ladle into individual bowls. Garnish with cilantro. Depending on how many chiles you add, this could make a good cooler for a hot and spicy meal.