Tomatillo and Garlic Scape Salsa
A vibrant, fresh salsa perfect for using up a handle of garlic scapes. It can be tweaked and adapted to what you have on hand. Makes one generous pint jar and is easily scaled.
Servings: 8 Servings
Calories: 36kcal
Cost: 5
Equipment
- 1 water bath canner optional
- 1 Pint mason jar optional
- 1 paring knife
- 1 Medium mixing bowl
Ingredients
- 12 oz tomatillos husk removed and rinsed
- 1 each serrano pepper or jalapeno for a milder version
- 2-3 oz fresh garlic scapes
- 4 oz white onion
- 2 oz green onion tender white and green parts only
- 1 bunch (1 oz) fresh cilantro roughly chopped
- 1 tbsp fresh squeezed lime juice or to taste
- 1.5 teaspoon kosher salt
Optional ingredients
- 2 tbsp unripe green cilantro seeds and or 1-2 cilantro roots-see note
Instructions
Garlic Scapes
- Put the garlic scapes in a bowl and pour boiling water over them. Turn them over with tongs, allowing them to soften for no more than 60 seconds. Remove the scapes and cool.
- Lay the scapes out on a cutting board and line them up, then cut into ¼ inch slices. Reserve half of the garlic scapes for adding back to the salsa after pureeing as a garnish.
Salsa
- Cut the tomatillos, onions and serrano pepper into pieces that will fit in a food processor.
- Roll the lime around on a cutting board, pressing on it with your palm to release the juice.
- Working on batches, combine the onions, tomatillos, and half the garlic scapes and puree in a food processor until nearly smooth, adding the salt while pureeing.
- Pour the salsa into a mixing bowl, add the remaining garlic scapes and lime juice. Double check the seasoning for salt, lime and chili, adjust until it tastes good to you, then transfer to a pint mason jar and store in the fridge.
Canning (optional-you will want to triple the recipe at least)
- The salsa can also be canned. To do that, put the salsa into mason jars leaving ½ inch headspace and lower into a hot water bath canner. Cover the pot, bring to a boil and process for 10 minutes for pints.
- Remove the jars from the canner to cool and seal naturally. Inspect the jars for proper seals before labeling and storing in a pantry. The salsa will be good for a year in the jar, but should be refrigerated after opening.
Notes
You can adapt this recipe in many ways, but adding unripe coriander seed or cilantro root gives it an incredible flavor. To do that, for each 16 oz of salsa, pound 2-3 tablespoons unripe cilantro seeds in a mortar and pestle, then puree in the food processor with the other ingredients. Cilantro roots (1-2 per 16 oz of salsa) should be washed, thinly sliced, and crushed in a mortar and pestle and treated the same way.
If garlic scapes are out of season, substitute 1-2 fresh garlic cloves, crushed with the back of a knife and roughly chopped.
Nutrition
Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 295mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg