Tomatillo 2


Does that tomato have a husk? Yes it does, which fits perfectly with my “weird food” obsession right now. It’s a tomatillo, and it makes the best green salsa ever! Tomatillos have a nice tart flavor very unlike a tomato. They sometimes have a sticky exterior because the fruit fills and bursts through the husk. Tomatillos contain vitamin A, vitamin C, magnesium, iron and some fiber.

It is not an unripe/green tomato but rather a member of the tomato family and it’s ripe when it’s green.

Tomatillo 1

Tomatillo Salsa

  • 6 medium tomatillos, rinsed and chopped
  • 1/4 white onion, chopped
  • 2 garlic cloves, chopped
  • 1 small jalapeno, chopped (adjust seeds/membrane for heat)
  • 1 tsp of coconut vinegar or lime juice
  • 1/2 cup cilantro, chopped
    *Seasonings to taste*
  • pink salt
  • white pepper
  • cumin
  • chipotle chili powder


  1. Mix all ingredients in a bowl and process in food processor. Add red tomatoes for Salsa Cruda.

The coconut vinegar helps the salsa stay fresher for longer and adds to the zip, that the lime I didn’t have on hand, would have offered. And coconut vinegar is an amazing vinegar with no coconut taste. I was also nervous using them raw since so many recipes boiled them in advance, but I was not disappointed. This was the easiest and most delicious salsa I’ve had in a while.

I will certainly try this vegan Cashew Tomatillo Sauce!!


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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well

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