I haven’t had salsa and chips for years. Years! This recipe is a revelation to my spicy-deprived tastebuds. I am so happy I could shriek. EEEeeee! Shortly after college I developed a sensitivity to garlic, and subsequently to all things spicy. It was terrible in so many ways! Eventually, I came up with creative ways that I could still enjoy my favorite dishes sans garlic and chili. But I always longed for the counterpoint that garlic and spiciness offered. Enter THIS pepper and garlic-free salsa! EEEeeee!
Tastebuds, meet tomatillo. We (my tastebuds and I) are completely and totally smitten. I can’t get over how beautiful these green little martians are. The way they explode from their shells is extraterrestrial. And the taste! Quite unlike anything. Most importantly, I finally have that tangy, mystical, spicy, potent flavor that has been missing from all of my Mexican-style meals back in my life! EEEeeee! (Last shriek, I mostly promise…I might not be able to contain myself over the pita chips!)
Don’t get me wrong. I’ve heard of tomatillos countless times (the rock that I live under lets bits of light in occasionally), but I never took the time to investigate these fascinating…fruits? Yes, tomatillos are fruits (xo Wikipedia). Think tomato meets citrus.
After unloading our giant farmers market haul last weekend, I came upon the tomatillos that I impulsively purchased. (I think farmers markets get away with charging so much because everyone is so excited to be there that we just fill our canvas totes with random vegetables and dreams of being Julia Child/Martha Stewart). But that’s OK. Dreams of kitchen/creative prowess and supporting local farmers is a good way to spend a Saturday.
So, I slice into my tomatillo expecting to have a slightly exotic tomato. Wrong! The second I tasted it, my tastebuds screamed SALSA! I hadn’t had a flavor similar to this in years. I was instantly bombarded with a hundred (OK, two) ideas. After googling, I see that turning tomatillos into salsa has occurred to a few others (781,000 others, if you want to be picky about it).
Tomatillo salsa might be old news, but I think my recipe puts a new twist on the classic. This salsa is for all those who can’t enjoy garlic or jalapeños, or any other type of spicy ingredient. Some of you might be thinking that I removed all of the best ingredients. (Sorry.) But I think my sensitivity is actually quite common. Check your local grocery store aisle for the insane amount of acid/indigestion medications! I think there are a lot of people experiencing the same discomfort that I used to feel after eating spicy or garlicky meals, but instead of changing their diets, they medicate themselves. I was and am unwilling to not feel good and equally unwilling to take a pill everyday for a condition that I was inflicting upon myself! So, I offer this recipe for anyone who might have this same sensitivity, or for anyone who cooks for or knows someone who could benefit from a garlic/chili-free salsa. There is a world of food out there that you can eat…AND feel well. You just have to be willing to experiment.
I think you are going to be thrilled with this salsa! It is delicious and tangy and inexplicably spicy without ACTUALLY being spicy.
I made some pita chips out of my whole grain pitas to go along with the salsa and they do not disappoint! So crunchy and flavorful. You could make the chips from store-bought pita too, but believe me when I tell you the homemade version is WAY better, and I imagine it is difficult and expensive to find a good 100% whole grain pita at the market. My way is inexpensive, tastes better, and is really homestead-y (I even grind my own flour)…you’ll feel like a kitchen rockstar after watching your first pita puff up into a balloon in the oven.
To go along with the salsa, I made guacamole and a black bean dip, both spicy free. Just as with the pitas, I recommend making your beans from scratch. The difference is significant. I had sworn off black beans several months ago. The variety I was getting had an awful secondary taste that disrupted every dish they were added to. I shared my dislike with my mother, and being the delicious and wonderful mom that she is, she found a new variety of black beans for me. The variety is Black Valentine and I get them from Purcell Mountain Farms . They are EXCELLENT. I highly recommend them (and no, this is not a sponsored post).
I tried a new method for making the beans that doesn’t require soaking the beans the night before. Occasionally I am caught off guard by my desire for beans, and having to wait 12 hours for them to soak is a major downer. With this method, they are done in about four hours (see recipe notes). So far, I have only tried the method with black beans.
Chips and salsa back in my life! EEEeee!
- 1 Cup cooked black beans with some of their cooking liquid
- ¼ Teaspoon cumin
- ½ Teaspoon freshly ground ginger
- Salt to taste
- 1½ Avocados
- 1 Medium sized handful Cilantro diced
- ½ Tablespoon - tablespoon fresh lime juice
- 1 shallot diced and sautéed briefly*
- Salt to taste
- 5 Tomatillos
- 1 Large or 2 small red onions briefly sautéed until just starting to brown*
- 1½ Cups roughly chopped cilantro
- ¼ - ½ Teaspoon salt
- ½ Tablespoon - Tablespoon fresh lime juice
- Combine all bean dip ingredients and mash together with the back of your fork. Add more bean liquid as needed until you have a good dip consistency.
- Taste and adjust seasoning as needed. I like to add extra cumin. Set aside.
- Using the back of your fork, mash your avocado along with lime juice and salt. Sprinkle in cilantro and shallots and stir. Taste and adjust seasoning as needed. Set aside.
- Place all ingredients in a blender. Blend until thoroughly combined. Taste and adjust seasoning as necessary.
- Preheat oven to 375 Bake
- Using a scissor cut the pita along the entire perimeter.
- Slice into chip-size pieces.
- Spray generously with olive oil spray and sprinkle with salt and pepper to your liking.
- Bake for 10 - 15 minutes watching carefully so they don't burn.
- After about five minutes gently jostle the chips, flipping them over as best you can. Continue baking.
- Remove from the oven once the chips are crispy and snap when broken. Let rest for several minutes before serving. They will get even crispier as they cool.
- Grab your favorite chip plate and have a party!
Alternate bean making method: Rinse beans well, picking through and discarding any that are cracked or don't look right. Place in pot with 2" of water above the beans and bring to boil. Remove from heat and leave covered for one and a half hours. Drain and rinse. Cook beans as you would per overnight soaking method adding whatever vegetables/herbs you like.
Kathryn these tomatillo photographs are so gorgeous. I have to agree and giggle – ‘extraterrestrial’ is such a true way to put their interesting existence and nature. Their taste is out of control, I long for it every year (that tangy flavor that makes your mouth slightly pucker is incredible). I love your pita chips and cannot wait to try them in the kitchen. I also love that you accept and live with your sensitivity instead of attempting to mask it behind potentially unhealthy medications. Hope all is well and the weather is fair where you are. ♥
Thank you Danielle! The pita chips are so, so good. They are so crispy and crunchy and savory! I wish had more to eat right now 🙂 xoxo
Love that beautiful green! So many great flavors and textures going on there. I’ve tried the alternative soak method with chickpeas with good success as well. This is such a festive and healthy snack!
Thanks, Emily! Good to know about the chickpeas. I find chickpeas take a while to cook so I am happy to hear that they respond well to this quicker soaking method.
Yes, yes, yes! This looks so good! Even though summer is winding down, we’re just getting into salsa mode because of canning! This recipe looks great!
You read my mind Kelly! I need to get enough of this salsa made to last through the winter! Thanks for stopping by.
So I HAD TO come over and check out this tomatillo creation after all that tomatillo talk 🙂 Beautiful recipe!
Haha! Thanks Audrey. I can’t wait to use this salsa in so many dishes. I love it.
YES to the feeling of going to the farmer’s market and dreaming that you’re Julia Child. I feel you, girl. I read her memoir “My Life in France” and it was one of my inspirations for studying abroad there!! 😀
Haha! I’m just about to finish the book I’m reading and now I know what I am going to read next. Thanks! You’re definitely going to have to share some of your stories about your studies abroad. xo
I discovered tomatillos very recently (I think we were living under the same rock!). They’re so pretty and delicious and perfect for salsa! I love the guacamole & bean dip combination. And your homemade pitas sound amazing!!
Hi Sophie,
They are the best! I’m glad tomatillos found their way under our rock! The homemade pita chips are a must and completely worth the effort.
This sounds absolutely amazing!! 😀
Thanks Anne! Tomatillos are amazing. The flavor is unique and perfectly suited for salsa. Thanks for stopping by 🙂
Oh I LOVE tomatillo salsa! Tomorrow night is taco night in my household and I may have to add this into our dinner! It looks delicious and I love all of the ingredients you used. xo
Thanks, Jenn! Taco night, yes! I have been dreaming of pouring this salsa over a breakfast burrito. I think it will go great with any and all taco night fare.
This recipe looks perfect! I have made my own tomatillo salsa a few times but it never turned out just right. Will have to try this one!
Hi Jessica! It was just right for my tastebuds (and my families). Let me know how it goes if you try it.
Never heard of them before!!! looks and sounds amzing <3
They have such a great and unique flavor. I don’t know if you can get them in Germany. I hope you get to try them! Thanks for stopping by!
My boyfriend would be all over this! He loves tomatillos. And I can’t imagine a life without garlic (sorry, you must get that so often!) and I’m so happy to hear that you’ve found ways to enjoy your favourite foods sans chili and garlic <3
Tomatillos, so, so good! Before I developed the sensitivity I couldn’t imagine a life without garlic either! But once the taste of garlic became associated with feeling awful it was pretty easy to avoid it.
I must confess I almost by habit add garlic to dishes and didn’t think about that that could be an over sensitivity towards garlic and chili. It’s interesting to think what a lot of food would taste like without it. It sounds absolutely delicious in how you use ginger, lime and cumin for flavor, all are regular faves with me. A great post with food for thought, Thank You Kathryn.
Hi Nina,
Before my sensitivity developed I eat garlic in everything. Like you, I added it without thinking about it. It was a real challenge at first, but my sensitivity has made me search out different ways to satisfy my tastebuds, for which I am grateful. I am still hoping I will grow out of it…maybe in my thirties 🙂 Thanks so much for stopping by.
As a salsa fanatic, this sounds so good right now! Love that you paired it with pita chips too–how unique! ; )
Hi Madeline,
The pita chips are so great with this salsa. I can’t speak for store-bought ones, but the homemade ones crunch and crack in the most delicious way imaginable!
Love me some tomatillo salsa!
Agreed!
Haha I love this post! Tomatillos are really hard to find fresh where I live (maybe I need to look harder!) but on occasion I can find them pickled at the supermarket and I get all excited like a little kid at Christmas! I will have to give this garlic less salsa a try for the next time I bring left over tacos to work 🙂
Thanks, Matt! Pickled tomatillos sound wonderful. I should have mentioned the breathe-saving qualities of this salsa! Good point 🙂