Tomatillo Salsa



  • 7 ripe field tomatoes (hot house)
  • 4 mixed peppers (bell, banana, cherry, jalapeno)
  • 3 tomatillos (chopped very fine)
  • 1/2 large red onion
  • 3 cloves garlic
  • 1/2 cup chopped cilantro
  • 1/4 cup White vinegar
  • 1/4 cup brown sugar substitute (optional) – I use Swerve’s
  • 1 tsp cumin
  • Pinch of salt


Yield: 16 Servings

I chop and dice by hand but you can easily use a food processor, just don’t over pulse or you will have a runny salsa instead of a chunky salsa…which is great if you like a runny salsa, it still tastes the same.

  1. Dice tomatoes, peppers, tomatillos, onions mix together in a large bowl.
  2. Press garlic and chop cilantro, add to bowl of diced tomato mixture.
  3. Add vinegar, salt, and cumin to the mixture.
  4. Add sweetener substitute if you prefer a sweet salsa, otherwise leave out.
  5. Give everything a good stir and let sit in fridge for 2 hours before serving.

I store the salsa in mason jars in the fridge, it keeps up to 2 weeks.

  1. Serve over chicken or seafood or just about anything!
  2. Enjoy!

Spice up your meals!

I used to grow tomatillo and stupice tomatoes when I had a big garden in Prince George, BC. Although I haven’t grown them in years this is my favourite fresh salsa recipe from when I grew all my own herbs and veggies. Don’t be shy to change up the proportions and add herbs to your own taste. This is a versatile recipe and I put this salsa on eggs, pork chops, sausages, cheese crackers…whatever you feel like having a bit of salsa with.

Nutrition Facts

Amount Per 1/2 cup Serving

Fat0.13 g
Carbohydrates1.33 g
Fiber0.48 g
Protein0.35 g
The Original Recipe 1999
Chopped Green Pepeprs

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