Verde Trio Salsa

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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4 cloves garlic
1 pound tomatillos, husked, rinsed in hot water 5 times
1/4 onion
2 cups canola oil
3 serrano chiles
3 jalapeƱo chiles
3 poblano chiles
1 teaspoon salt
1/2 teaspoon sugar
12 basil leaves
2 tablespoons cilantro leaves
8 tarragon leaves


Heat a large pot of water and bring to a boil.

Add the garlic and boil for 8 minutes. After 3 minutes, add the tomatillos. After 5 minutes, add the onion. After the 8 minutes are up, finish by draining the water and ice shocking all ingredients in a strainer. Core the tomatillos and chop the onion to equal 2 tablespoons.

Heat the canola oil to 350 degrees F and oil roast the chiles separately (first the serranos, then the jalapeƱos, then the poblanos). Place chiles in plastic bags to steam. Once they are cool, peel and deseed. Save the chile oil for another use.

In a food processor, combine the boiled garlic, tomatillos, and onion. Add the chiles. Add the salt, sugar, basil, cilantro, and tarragon. Pulse to a smooth paste. Yield 3 cups.

Serves 8.

Tip: Sort out your tomatillos by size before you cook them start with the largest first in the pot, then add medium, then smallest to prevent overcooking or undercooking. This will preserve the right color and texture.