Tomatillo Salsa Verde

by autumn on August 18, 2011

Sometimes when I look in my fridge, I feel like all I see are condiments. And I get a little panicked. Granted, they’re darn fine condiments. Most recently there’s been peach sage jam, some of my hot cherry preserves, and this tomatillo salsa verde. As much as I enjoy having lovely things in jars in my fridge, I have this silly little notion in my head that jam doesn’t (or shouldn’t) make a meal.

Except last Sunday, a wayward jar of jam really did make our meal. Call me old fashioned, but I like to cook a proper Sunday dinner. Usually something nicer and more labor intensive than what we’d eat any other day of the week. Last week, Sunday rolled around and it didn’t seem like I had anything particularly worthy of a Sunday dinner. I unearthed some protein from the freezer, added garlic, some balsamic vinegar, a couple dried chiles, a splash of water, and—feeling like I had nothing to lose—a half jar of those sour cherry preserves.

It turned out much better than I expected—definitely Sunday dinner worthy—and my leftover jam was what really elevated the dish. This tomatillo salsa verde has that same magical, leftover-transforming power. I poured some on last night’s brown rice, sprinkled it with goat cheese, and it was something much less pathetic than cold (I can’t bear to buy a microwave) leftovers.

I feel a little silly even sharing this “recipe” with you because it’s barely a recipe. That is to say, it’s pretty flexible. You could certainly add onions or cilantro. I’m not a huge fan of raw onions and the boyfriend is a cilantro hater. Luckily, it couldn’t be simpler to make and benefits from at least a day in the fridge to let the flavors get cozy.

[amd-recipeseo-recipe:12]

More Tomatillo Salsa Verde:

About 

Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

{ 7 comments… read them below or add one }

1 Katie August 18, 2011 at 3:20 am

Thanks for the recipe! I tried a tomatillo salsa recently that just didn’t turn out. Maybe the lime juice you added in to yours would have helped!

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2 autumn August 18, 2011 at 10:44 am

I hope this one works for you, Katie!

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3 Carol August 18, 2011 at 3:42 am

Salsa is such a great summer (or anytime as a matter of fact)
filler and this one sounds just perfect for any occasion!

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4 autumn August 18, 2011 at 10:46 am

Thanks, Carol! This one is quickly becoming a favorite :)

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5 Robert September 9, 2011 at 1:44 pm

This was awesome. I added some onion and a little more garlic to ours. Is there any way to can this in 1/2 pint jars for future use?

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6 autumn September 9, 2011 at 11:59 pm

I’m so happy you liked it, Robert. This recipe is definitely not safe for water-bath canning, but there are plenty that are! Take a look at this one http://www.uga.edu/nchfp/how/can_salsa/tomatillo_green_salsa.html

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7 niina September 30, 2011 at 1:47 pm

We, too, don’t have a microwave. It’s just better that way. And having tasted some of your jams, I fully believe in their transformational powers!

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