Canned tomatillo salsa recipe: 59 photos
Roasted Tomatillo or Green Tomato Salsa
FAQ
If you can find only canned tomatillos, an 11-ounce can be substituted for 1 pound of fresh tomatillos in this week's recipes. The canned variety has already been simmered until softened, and all you have to do is drain them.
They are commonly used in Mexican cuisine and can be used to make salsa verde, enchiladas, and other dishes. Canned tomatillos can also be used as a base for soups and stews or as a topping for tacos and tostadas.
Tomatillo sauce: A Sause made using tomatillos, most of the time the final result is a green looking salsa, but it can end up being other color depending on other ingredients that where used. Salsa verde = Green salsa, is just to generic.
These little husked fruits clock in at pH 3.83, according to the U.S. Food and Drug Administration, well below the safe level for water-bath canning. The added acid covers the secondary low-acid vegetables and boosts the flavor.
Chef's Note: If you are using canned tomatillos, drain the liquid (it can be quite salty), and skip down to the blending part as they won't need to be boiled. You can either boil the jalapeño on its own, or add it in the blender raw as it will be cooked again.
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Mike Karabeini
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