Tomatillo (which means “little tomato” in Spanish) is considered a nightshade. It doesn’t really taste anything like a tomato though. It’s tart and almost citrusy in flavor. A ripe tomatillo looks and feels very much like an un-ripe tomato that’s typically firm with a green/yellow hue.

Our green sauce (aka Salsa Verde) has a low heat from the green jalapeños that we roast together with the tomatillos, garlic and sweet Spanish onions. Then drop ‘em all into the BIG pot to cook down into a delicious and savory salsa that pairs beautifully with fish tacos, tamales, eggs or corn chips.

It’s always a sticky job removing their husks, though, because of the natural substance they contain to protect them from insects but we get these gorgeous greens inside every single jar flawlessly! We filled up about 200 jars late last week with our first small batch of the season and we plan to fill up a lot more since so many of you are loving them.

Tomatillos have a slightly more acidic, slightly less sweet flavor than the typical ripe (and overripe) tomatoes we’re used to cooking and canning here at the Saucery. Overall, the flavor is more bright and tart, and the interior texture is denser and contains far less water than most tomato varieties.