Preserving tomatillos & tomatoes

This year I’ve grown tomatillos in the tunnel and have sent some up to Cafe Azteca in Dublin. Hugo from Cafe Azteca visited us here with his family last January and gave a great Mexican Cookery Class.  He then sent on tomatillo and jalepeno seeds.  We had grown tomatillos before but really hadn’t much idea what to do with them.  I tried out a few recipes this weekend and can report good results.  Good news for the future of tomatillos here because the head gardener wasn’t too impressed with all the space they took up!

tomatillo june 2011

A tomatillo is sort of a green tomato, except it has a more interesting growth process and quite a different flavour. The plants flower and then drop down a hollow, green ‘lantern’, into which the fruit then grows.  The taste is sour/sweet.

I first tried a couple of cooked salsa recipes.  This one turned out like a ketchup so I’m calling it:

Tomatillo Ketchup – Mexican-style

makes 8 jars

3kg tomatillos, roughly chopped

3 white onions, roughly chopped

8 cloves garlic, peeled & chopped

6 fresh jalapenos, chopped

2 dried chillis – e.g. guajillo – lightly toasted over gas flame to soften & roughly chopped

Place all these ingredients in a large saucepan.  Heat and bring to the boil – reduce the heat and simmer for 20-30 minutes until the onion is soft.  Now add:

1 bunch fresh coriander

225g sugar

Heat to dissolve the sugar fully.  Blitz with a hand blender to a fairly smooth puree. Bring back to the boil and store in sterilised jars or bottles.  Place sterilised lids on immediately.  Store in a cool, dark press.

It’s lovely and would be a great, flavoursome ketchup replacer, but I wasn’t really going for a ketchup.  I flaked and added sugar towards the end of cooking because I thought it was going to be too sour.  Then it turned into ketchup.  So I started again and came up with a yummy, hotter salsa.

Tomatillo Ancho Salsa

This recipe is exactly as above but instead of 2 dried chillis add 8 dried ancho chillis (lightly roasted over gas flame and roughly chopped).  DO NOT ADD SUGAR. Preserve in the same way.  This salsa would be lovely drizzled over quesedillas, tacos, burritos….and also good for dipping good quality sausages into as I found out yesterday morning.

Hugo had explained that I could use tomatillos in place of tomatoes for ‘pico de gallo’ – the everyday fresh tomato salsa.  I had a look through Thomasina Miers ‘Mexican Food made Simple’ and she has a great recipe for a roast chilli tomatillo salsa.  The only changes I made was to leave out the lime juice ( I think the tomatillos lend plenty of sour on their own) and stick to jalapenos (which I have in the tunnel) instead of serranos.  This was the tomatillo triumph of the day!

Classic Roast Salsa Verde

500g tomatillos

2 cloves garlic

1 large jalapeno chilli

1 large tbsp chopped coriander

1/2 white onion, finely chopped

1 pinch sea salt

First you roast the tomatillo, jalapeno and unpeeled garlic cloves in a dry frying pan. You do this until the tomatillos are blistering and become soft (10-15 minutes).  Take the jalapenos and garlic out of the pan earlier (after 5-10 minutes).  Once they are done, roughly chop the tomatillos, take the stalk off the jalapeno and peel the garlic cloves.  Add these ingredients to a blender and hit blitz a few times to give you a rough puree.  Pour into a bowl and stir in the finely chopped onion, coriander and salt.  Taste – is it good?  Serve with tortilla chips.  Delish!

That is the salsa at the front of the picture, with classic pico de gallo next to it.

Pico de Gallo (not roasted)

3 ripe tomatoes, diced

2 cloves garlic, finely chopped

1 large jalapeno chilli, deseeded and chopped

1 large tbsp chopped coriander

1/2 white onion, finely diced

juice of 1/2 lime

1 pinch sea salt

For pico de gallo just mix all the ingredients together and enjoy with chips.

I’m reading a book called ‘A Year in the Village of Eternity’ by Tracey Lawson.  It details the authors food year spent in Campodimele, Italy where people live particularly long, healthy lives.  There are lots of recipes included and I wanted to try preserving tomatoes as described in the book.   We don’t have tons of tomatoes but I gathered up the surplus from a few people and made 5 jars thick tomato sauce.

Preserved Tomato Sauce

6kg fresh, ripe tomatoes – halved or quartered

6 pinches sea salt

Place the tomatoes and salt in a wide saucepan and heat.  Simmer for about 1 hour until you have quite a thick tomato sauce.  Stir often to prevent sticking at the base. Meanwhile sterilise jars and lids.  Place a basil leave in each jar.  Use a funnel to transfer the hot sauce to the hot jars. Seal immediately with the lid and wrap the jars in newspaper and a blanket (a very important step apparently).  This would be the method my mother uses also but she usually freezes the resulting puree to use later in the year. It will be a bit of a treat to open summer for a pasta sauce some dark winters evening.

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7 responses to this post.

  1. Hi I absolutely love mexican food and can not find tomatillo seeds or tomatillos anywhere. Would you have any spare seeds? I know Odhran quite well. Rgds, Jess

    Reply

  2. A very great pleasure and delight for me to see this on an Irish womans blog!!! Well done Sarah!

    Reply

  3. Posted by JohnJ on September 28, 2011 at 3:43 pm

    I have a few barrows of tomatillos at the moment and we are having a challenge using them all ….. at the moment I’ve run out of jamjars !!!

    Reply

    • I know the feeling – asking everyone for jam jars for the past while. The roast tomatillo salsa is the best though!

      Reply

      • Posted by JohnJ on October 5, 2011 at 11:59 am

        Absolutely our favourite too !!
        but now we notice that those weekly batches of fresh salsa verde have other uses ….
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        We are really satisfied here with a FANTASTIC soup recipe based on extending a Salsa Verde with a few extra tomatilos and strips of lightly butter-fried cougette (or blanched deseeded cucumber finger-like strips) to make a delicious verde-stock.
        (there seems to be a glut of courgettes, cucumbers and tomatillos at this time of year)
        To this stock we add finely diced roast-chicken skin and maybe a few large prawns or white-fish pieces.
        Serve with a mini-rice-portion and a few strips of shredded cold-roasted chicken and garnish with a dollop of yogurt and extra salsa verde …….

        We also use this recipe substituting the shredded cooked chicken with small pieces of twice-cooked pork-belly …. very fine eating…..

        The wonders of the “40 shades of green”- tomatillo …. it is so refreshing, simple and with a savoury-sweet piquancy …. and they grow so easily (in the tunnell) and with such abundance here at latitude 53N (Dublin) … forget the temperamental titilation of trying to ripen a red tomato … grow tomatillo and chillis …. and be satisfied and healthy !!!

        ….. and finally a question
        ….. Can the ripened corn-coloured tomatillo be fermented ??

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