This year, the Richmond Sharing Farm has a bounty harvest of tomatillo. Due to the unfamiliarity to the usage of tomatillo, the sales at the Steveston Farmers Artisans Market was not good. There were lots of tomatillo left for canning.
The Tomatillo Salsa made in the canning workshop will be used to make Fish Tacos at the Applepalloza event in Fall. The Applepalloza event will be held at the Orchard, south end of Gilbert Road, before the dyke in Richmond on October 3rd. It’s an apple tastings event with games in the orchard, salmon BBQ, music and more.
- 5 1/2 cups chopped husked tomatillos (about 2 pounds or 27 medium size tomatillos
- 1 cup chopped onion (about 1 large)
- 1 cup chopped green chilies (about 2 medium)
- 4 cloves garlic, minced
- 2 tablespoons minced cilantro
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup vinegar
- 4 tablespoons lime juice
- 4 (8oz) half pint glass perserving jars with lids and bands
Quick tip: when cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
If tomatillo is not available, you can substitute it with green tomato.
Source: Karen Dar Woon
Yields 4 (8oz) half pint glass preserving jars