My First Tomatillo Harvest and a Roasted Salsa Verde Recipe

This was my first time growing tomatillos here on my farm, and I learned a little along the way. The fruits turned out much smaller than I expected, so next year, I plan to try trimming some of the plant growth and see how they respond. I’ll also pay closer attention to their growing conditions to see what might help improve the harvest.

Once I had enough tomatillos to use in the kitchen, I decided to roast them with onions, salt, and pepper before blending them into a salsa. Roasting softens the tomatillos and gives the vegetables a deeper flavor. With garlic, peppers, fresh cilantro, and lime juice added, the result is a tangy salsa verde that works well with tortilla chips and tacos.

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Here is how I make mine.

Roasted Salsa Verde

Ingredients

• Tomatillos, husked and rinsed

• 2 large onions

• Hot peppers of your choice, such as jalapeños

• 5 garlic cloves

• 4–5 sweet or bell peppers

• 1 bunch of fresh cilantro

• Olive oil, for drizzling

• Salt and black pepper, to taste

• ½ cup lime juice

Instructions

1. Preheat the oven to 400°F (200°C). Cut the onions and larger peppers into pieces or halves that will roast evenly. Place the tomatillos, onions, peppers, and garlic on a rimmed baking sheet.
   

2. Drizzle the vegetables lightly with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes, until golden brown on top. 
   

3. Remove the baking sheet from the oven and let the vegetables cool. Transfer them to a blender, including the juices collected on the pan. Blend until the salsa reaches your preferred consistency.
   

4. Pour the salsa into a bowl. Finely chop the cilantro and stir it in along with the lime juice.
   

5. Taste the salsa and add more salt, pepper, or lime juice as needed. Serve with tortilla chips or spoon it over tacos.
   

I like that this recipe lets the roasted vegetables do most of the work. The tomatillos bring their own tangy flavor, while the peppers, onion, and garlic add depth. You can also adjust the heat by choosing milder or hotter peppers.

My first tomatillo harvest may have been smaller than expected, but it gave me something new to work with in the kitchen and a few things to consider for next year's garden. I’ll keep learning as I grow them again, one season at a time.

For this recipe, a good blender makes it easy to puree the roasted tomatillos and vegetables to your preferred consistency. The Ninja Professional Plus Blender has a large 72-ounce pitcher, which is useful when preparing a bigger batch of salsa.

I also like the idea of having baking sheets in different sizes. The NutriChef 3-Piece Cookie Sheet Set includes small, medium, and large pans, giving you options for roasting vegetables or preparing other dishes in the kitchen.

Ninja Professional Plus Blender NutriChef 3-Piece Cookie Sheets

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