Tomatillo, Plum, & Blueberry Salsa

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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  • 1 lb tomatillos
  • 4 ripe pluots or plums
  • 1/4 cup cilantro
  • 2 Tbsp fresh basil
  • 1 Tbsp lime juice
  • 1 medium jalapeno
  • 1/2 cup blueberries
  • Salt, to taste


  • Husk the tomatillos, place them in a saucepan, and cover with cold water.
  •  Heat to a simmer and gently cook until no longer firm but try not to let the skins burst.
  •  Drain and cool.
  • Chop the pluots or plums into 1/2” pieces.
  •  Mince the cilantro and basil.
  •  Seed and chop the jalapeno into very small pieces.
  •  When the tomatillos are cool enough to handle, roughly chop and place in a serving dish.
  •  They will be mushy on the inside and the skins will need to be cut into pieces with a knife.  Add the remaining ingredients and taste to get a nice sweet, sour, salty balance, adding more lime juice or salt as needed.
  •  Serve with tortilla chips or as a condiment to any Mexican-inspired dish.

Recipe from Healthy Living Market and Cafe