Tomatillo Salsa Verde

On my way back from apple picking, I stopped at a farmers market in Kemptville and stumbled upon these beautiful tomatillos! The farmer threw in the cherry peppers knowing I was going to make this salsa! What a nice man! Support your local farmers when you can 🙂


The tomatillo is part of the tomato and cape gooseberry family. They have a mild taste.


Cherry peppers are one of my favorites. The first time I had them, I was at a holiday party a few years ago and the hostess had these stuffed with cheese with garlic butter, baked. DELICIOUS and spicy! Aye ya aye!


The recipe calls to cook the tomatillos whole and then chop them down in the food processor. Feel free to chop them up a little bit before, and even roast them as this will add a nice nutty flavour I imagine.





This salsa is good with anything. Tacos, fish, steak… whatever protein you like! We marinated shrimp in it the other night and it was really tasty.


Tomatillo Salsa Verde


1 pound tomatillos, husked

1/2 cup finely chopped onion

1 teaspoon minced garlic

3 cherry peppers or 1 serrano chile peppers, minced

2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt, or to taste

2 cups water


Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth. Enjoy!

{Original recipe found on}


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