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Tomatillos threaten garden harmony, but make great salsa

By Penny Stine

A garden is like an experiment that never ends, which is one of the reasons I’ve come to love gardening. Every year, I try to plant something new or improve something I tried without huge success.
This year, I was determined to improve my tomatillos. I planted them last year for the first time and liked them well enough to try again this year. Last year, my biggest mistake was overcrowding, so I spaced the plants much farther apart.
This year, my biggest issue is still overcrowding, but that’s because tomatillos are hogs. They refuse to stay in the area they’ve been allotted and are threatening to overtake everything in their path. I think they’re the hurricane of the garden.


I planted Cisneros tomatillos, which are supposed to be huge, and purple tomatillos, which are supposed to be purple. The purple tomatillos sprouted earlier and seemed hardier at first, but once they were both transplanted in the garden, the two seemed to grow at an equal pace.
The Cisneros tomatillos are much bigger and the plants are just as prolific as the purple ones. A few of the purple tomatillos are purple, but most of them are green. I confess to being an impatient gardener and I may be picking them before they’re fully ripe, but the husk gets dry and splits, which is usually a sign that it’s time to pick.

My goal with planting so many tomatillos was to have enough to make green salsa. Last weekend, I picked a colander full of tomatillos and started chopping.

I also had peaches from my favorite orchard in Palisade, so I found several tomatillo recipes and chose not to follow any of them, since none included peaches as an ingredient.

But here’s what I did:

Peachy tomatillo salsa

7 – 8 cups quartered or halved tomatillos
1 large chopped onion
3 large chopped peaches
4 – 5 cloves minced garlic
2 jalapenos, diced
1 finely diced habanero (I used 1 tsp of frozen diced habanero from last summer’s habaneros, since my habanero isn’t producing yet this year)
1 cup lemon juice
zest and juice of 1 large lime
1 tsp salt

Put everything but the lime in a large pot and cook for 20 – 30 minutes until the tomatillos are saucy. Add the lime juice right before pouring the salsa into hot, sterilized jars. Process in a boiling water bath for 25 minutes.

Note: Our friends at the Extension office say to always use a tested and approved recipe for salsa if you’re not going to pressure can it. This recipe is not tested or approved. (Although I did bring a jar of it into the Sentinel, where many willing folks both tested and approved the taste.)
Before I made the salsa, I consulted several tomatillo salsa recipes from various extension offices across the country and noted that the ratios of vegetables (peppers and onions) to acidic ingredients like the tomatillos. I increased the amount of tomatillos, added the peaches (which are also acidic), increased the acidity by adding the lime and decreased the amount of vegetables by substituting a very small amount of habanero for a larger amount of green chiles. It’s still not tested and approved, but I did my best to make it safe.


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