Wow, it’s hard to believe we’re in week 21 of the season, and it sure feels like fall with these cooler temperatures.
This week it’s tomatillo week at Oak Spring Farm.
We’ve got a bounty of them, so I hope you’re ready to embrace their tangy goodness.
Don't worry—if you’ve got more than you can use, I’ve got plenty of ideas for freezing and preserving them for later. And yes, there are still *poblanos* and *jalapeños* available if you want to whip up another batch of Chicken Chili Verde.
Here’s a recipe for *Roasted Tomatillo Salsa* and some other quick ways to prepare and freeze tomatillos so you can savor them all winter long.
---
Roasted Tomatillo Salsa Recipe
This salsa is super simple, with a rich, smoky flavor thanks to roasting the ingredients. It’s perfect for topping tacos, dipping chips, or freezing for later!
Ingredients:
- 1 -1½ pounds tomatillos, husked and rinsed
- ½-1 jalapeño pepper (adjust heat to taste)
- 1 small onion, quartered
- 2-3 garlic cloves, peeled
- ½ cup fresh cilantro
- Juice of 1 lime
- Salt to taste
Instructions:
1. Preheat your oven to 425°F.
2. Place tomatillos, jalapeño, onion, and garlic on a baking sheet. Roast for 15-20 minutes, until tomatillos are soft and starting to brown.
3. Let everything cool slightly, then transfer to a blender or food processor.
4. Add cilantro, lime juice, and salt. Blend until smooth (or leave a little chunky if you prefer).
5. Serve fresh, or let it cool and freeze in an airtight container for future use!
How to Freeze Tomatillos
Not sure what to do with all the tomatillos you’ve received? Freezing them is a great option. Here’s a quick guide to freezing tomatillos so you can enjoy their unique flavor in soups, sauces, or salsas later in the season.
1. Husk & Wash: Remove the papery husks and rinse the tomatillos under warm water to remove the sticky residue.
2. Blanch (Optional): You can blanch them in boiling water for 1 minute, but it’s not necessary. Just make sure they’re clean and dry.
3.Freeze Whole or Chopped: You can freeze tomatillos whole or chopped, depending on how you plan to use them.
4. Bag & Store: Place them in a freezer-safe bag, label with the date, and freeze. They’ll keep for up to 6 months.
Use your frozen tomatillos in sauces, soups, or even toss them straight into a blender for salsa!
from last week: Freezing Peppers: Another Fall Freezer Staple
If you still have poblanos and jalapeños left over from last week’s share, why not freeze them for later use too? It’s incredibly simple:
1. Wash & dry the peppers.
2. Slice or chop them (depending on how you’ll use them later).
3. Flash freeze on a baking sheet for 1-2 hours.
4. Transfer to freezer bags and you’re all set!
Recipe Feature: Chicken Chili Verde
Now that you’ve got all the essentials, let’s dive into this week’s featured recipe—*Chicken Chili Verde*! It’s one of my favorite fall comfort foods, combining the tangy tomatillos, mild heat of poblanos, and just enough kick from jalapeños. Here’s how to make it:
Ingredients:
- 1 ½ lbs boneless, skinless chicken thighs
- 1 lb tomatillos, husked and rinsed
- 2 poblano peppers, roasted, peeled, and chopped
- 1-2 jalapeños, diced
- 1 onion, diced
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 tsp cumin
- Salt & pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
1. Roast the tomatillos and poblanos in a 425°F oven until softened (about 20 minutes). Peel and chop the poblanos.
2. In a large pot, sauté the onion and garlic until softened. Add the roasted tomatillos, poblanos, and jalapeños.
3. Stir in the chicken broth, cumin, salt, and pepper.
4. Add the chicken thighs and simmer for 30-40 minutes until the chicken is tender and shreds easily.
5. Serve with fresh cilantro, lime wedges, and maybe a side of rice or tortillas.
Why We Love Tomatillos
Tomatillos may look like green tomatoes, but they have a flavor all their own—bright, tangy, and slightly citrusy. Not only are they a key ingredient in salsa verde, but they’re also incredibly versatile in all kinds of dishes.
Tomatillos are low in calories and a good source of fiber, which helps with digestion. They’re also rich in vitamin C and antioxidants, which support a healthy immune system and can help protect against disease. Tomatillos even contain vitamin K and potassium, nutrients that support heart and bone health.
If you’ve never cooked with tomatillos before, now is the perfect time to experiment! Roast them, blend them into a sauce, or freeze them for later. Their unique tartness brightens up any dish—so don’t be afraid to get creative in the kitchen this week.
I hope you enjoy this week’s share and make the most of all the fresh flavors the farm has to offer. Don’t forget to freeze some of your tomatillos and peppers to enjoy all winter long.
Warmly,
Lisa and the Oak Spring Farm Team
