At first glance, these may seem like green tomatoes – right? Except… well, except they aren’t. I was super excited to see tomatillos at the farmers market this past week and although they are quite easy to grow in Arizona, I haven’t had a chance to plant any in my garden.
After this recipe, I just might have to. ?
You would have thought I was stocking up for the end times with all the tomatillos I picked up ~ brought them home and used them to make Ground Beef with Spicy Tomatillo Sauce, and Roasted Hatch Chile Meatballs with Tomatillo Sauce (coming soon!) Both were incredible – but I had just enough left to throw in some brine and make a jar of pickled tomatillos.
They are SO good!
They look like tomatoes, and like tomatoes, they are also a fruit – very tart, and popular in Mexico and Latin America. Most of the time we use them for salsa alongside serrano or jalapeño peppers, but since we have fermented salsa coming out of our ears, we opted for pickling (not to mention my kids love anything pickled).
Anything pickled is awesome, so I wanted to make these pickled tomatillos – if anything, it would be a nice change from the traditional salsa verde we always eat.