Yes, tomatillos can be substituted for tomatoes. Plan for a larger yield on the batch... just depends on how much it cooks down and the liquids that are released from the vegetables.

Before you make it you might want to read through the previous discussions here about it the search will pull up. Some find it to be too dry, especially when made with tomatillos, so they have to add extra liquid (I double the lime juice) and some prefer the NCHFP recipe.

Dave

OK thanks for the heads up Dave. First time growing Tomatillos as well as making Salsa Verde. Would like it to turn out well. I will take a look at the NCHFP recipe.

Dave

I like the looks of the NCHFP recipe better and will try that one. Now all I have to do is figure out when the tomatillos are ready to pick. It is my understanding that they will keep for a couple weeks if I don't have enough ripe at one time. Do they store better in the Frig or out on the counter like tomatoes?

Hi Jack, I grow tomatillos as well. I husk them, wash them well, and then freeze them until I have enough for the recipe I am making. they are ready to pick when the husk is full; usually the bottom of the husk starts to split. sometimes the husk starts turning yellow before it's full, so pick those too. If you refrigerate, leave them in the husk. Chile Verde is another use for them, either with pork or chicken.

Thanks Laura. I picked about a dozen tomatillos last night that had started to split the husks and put them in the crisper drawer with the husks on. I am growing a hybrid variety from Jung's seed called Tomayo that get pretty big for a tomatillo with some over 3" diameter so I think I have enough to make the NCHFP Salsa Verde recipe that calls for 5 cups chopped. Will be using mixed Onions, Anaheim and Jalapeno peppers from the garden as well as some Spanish Roja garlic. I'll have to look up a recipe for Chile Verde and freeze some to make that this fall or winter as we don't ever make chili in the summer.

When you peel off the husk, the fruits are very sticky. Just FYI. My son's girlfriend is Mexican heritage, and she said her mom always soaked them in water before peeling off the husks. I haven't tried that yet. I always peel them and then try to wash off the stickiness.

The salsa verde recipe in Canning for a New Generation is probably my favourite way to can tomatillos!

I made the NCHFP recipe this weekend but did not have any left over to sample after filling 4 pints. Siobhan101 would you mind posting the recipe from Canning for a New generation? I would like to try another one to compare.

I made this recipe last year using end-of-season green tomatoes and it was amazing! I still have some jars left and like to use it to make enchiladas!

Sorry I'm so late back to this. I've already returned the book to the library (thinking of getting a copy for myself though, it had some fun recipes) but this blog post claims to have it and it looks like it as well as I can remember. I like to add a ~teaspoon of ground cumin to this. This year I used purple tomatillos in the cute purple jars and it looks so pretty!!

RECIPE FOR SALSA VERDE from Canning for a New Generation:

1. 3 1/2 pounds, tomatillos, papery husks and stems removed, rinsed

2. 1 medium white onion (4 ounces), peeled and cut into 1 inch chunks

3. 5 large cloves garlic, peeled

4. 1 firmly packed cup roughly chopped fresh cilantro

5. 2/3 cup fresh lime juice

6. 1 tablespoon pure kosher salt, or to taste

8. Preheat oven to 500F.

Place all the vegetables on rimmed cooking sheets or spread out in a baking dish. Broil for 20 to 35 minutes, occasionally flipping the veggies until the tomatillos are soft, oozing, and black in spots.

Working in batches, puree the vegetables and their juices (all of their juices), along with the cilantro, in a blender. Be careful as this mixture is very hot.

Put the puree in a large stainless steel preserving pan and stir in the lime juice and salt.

Bring to a boil. At this point, you can choose to reduce, if the consistency is still too liquidy or jar as is.

Ladle hot salsa into hot jars, leaving 1/2″ headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim with a damp paper towel. Place snaps and rings on jars, screwing bands down until they are finger-tip tight.

Place jars in hot water bath and bring to a full rolling boil. Process both 250mL and 500mL jars for 15 minutes. When the time is up, turn off the heat, remove canner lid and wait 5 minutes before removing jars to a folded towel on the counter.

Check seals, label, and store. Refrigerate any unsealed jars.

Thanks for the recipe! Unfortunately I just picked the remaining ripe Tomatillos and then pulled my 2 Tomatillo plants out last weekend. I made 2 more batches of the NCHFP recipe, and froze about 10 lbs for Chile Verde this winter.