Tomatillo Sauces

various dates

Tomatillos are acidic. They taste lightly sour, which makes them a good base for seafood sauce.

When I was growing tomatillos in my backyard, I let them ripen on the vine until they were yellow = ripe. Ripe tomatillos are less acidic and a bit sweeter than green tomatillos. Even so, they would never be confused with yellow tomatoes. They taste very different. Ripe tomatillos have a much longer shelf life than tomatoes. When they fall off the vine, they can stay on the ground for weeks without spoiling.

 

A. creamed Tomatillo Sauce

various dates

This sauce is made with creamed ( = pureed) boiled tomatillos, no cream, or anything else in this one.

 Pureed tomatillos can be quite thick on their own. Cooking will liquefy them, but reduction can thicken the sauce without need of starches or other thickeners that tend to deteriorate the typical flavor. 

Tomatillos keep very well canned.
They are acidic enough for water bath canning without extra acidification.

INGREDIENTS

This is what you need for 2-4 cups:

  • 2 lbs. tomatillos
  • S&P

optional:

  • oil dough

 

Pic1: creamed tomatillo sauce over tilapia
2015-12-22

Directions

 

Pic2: boil tomatillos — 2017-11-09
Pic3: pureed — 2016-10-29
Pic4: served over fish — 2015-12-22

B. Variations

 

INGREDIENTS

This is what you need for 1 quart:

  • 2 lbs. tomatillos
  • S&P

optional:

  • heavy cream
  • meatballs
Pic5: tomatillo cream sauce with meatballs
2016-10-29

Directions

 

Pic6: meatballs,  no cream — 2016-10-29
Pic7: ground meat, no cream — 2015-12-20
Pic8: meatballs and cream — 2016-10-29