Fix Me A Snack

A blog created by a mom who got sick of feeding her kids crackers and ice cream

I know. Your kid(s) would never eat this. What am I thinking? I almost didn’t even try this one because I wasn’t sure if I would enjoy it much less my little ones. But, my eldest is a brave little culinary soul. Her evaluation: “It’s good.”

According to Vegetables from Amaranth to Zucchini: The Essential Reference, the tomatillos are not green tomatoes. Rather they are a tart fruit that is formed within a “rustly-crisp parchment bladder.

If you’re serving this salsa to grown-ups, you might want to add a small clove of garlic and a little bit of  jalapeno.

2 medium tomatillos
1 medium tomato
1 teaspoon fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste

Preheat the oven to 400 degrees Fahrenheit.

Remove the wrapper from the tomatillos and rinse well in warm water to remove waxy film. Place the tomato and the tomatillos in a baking dish and roast in the oven for 10-15 minutes to soften. Allow to cool completely.

If the skin on the tomato is easy to peel off, go ahead and do so. Chop the tomatillos and tomatoes. Drain off excess liquid a bit. Mix together with the lime juice, cilantro, salt, and pepper. Serve with tortilla chips.

Yield: a generous cup
Prep-time: 10 minutes
Bake-time: 10 minutes

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Related posts:

  1. Heirloom Tomato Salsa
  2. Stone Fruit Salsa
  3. Mango Salsa

5 Comments

  1. Maha
    5:45 pm on May 24th, 2010

    I just popped over from the ND blog from a comment you’d posted there. I’ve taken a quick glance here and your site looks wonderful! I’m looking forward to reading more posts and trying out your kid friendly ideas!

  2. Cindy
    7:32 pm on May 24th, 2010

    Thank you so much Maha!

  3. Mo
    9:51 pm on May 24th, 2010

    I’ve yet to try cooking with tomatillos but this recipe is perfect for my taste buds because I’m not very good at tolerating heat haha. Looks great. :)

  4. This may finally get me to try playing with tomatillos at home…

  5. I love tomatillos! I haven’t tried making a salsa with both tomatillos and tomatoes, so I’ll have to give it a try.