What Do You Do With All Those Tomatillos?

Tomatillos galore - make good hot sauce

Tomatillos galore - make good hot sauce

This post is by special request from my good friend Andy Wade who obviously has more jalapenos in his garden than he knows what to do with.  And as we look as though we will be getting a bumper crop of both tomatillos and apples too this year I thought that it was a good time to publish this recipe.  You can also find it along with other recipes for the autumn harvest in my book To Garden with God

I have adapted the traditional hot sauce recipe which usually uses tropical fruit to work with fruit & vegetables that are abundant in the Pacific Northwest. This makes a great accompaniment to tortilla chips.  We also love it on omelettes


  • 1 lb. Hot Peppers,Cayenne,
  • Bulgarian Carrot Or
  • Jalapeno
  • 3 cups Apple Cider Vinegar
  • 6 each Garlic
  • 1 Onion
  • ½ cup Lemon Juice
  • 1 teaspoon Mustard Seed
  • 1 ½ teaspoons Salt
  • 2 lbs. Tomatillos
  • 2 lbs. Apple,Cored & Sliced
  • 2 lbs. Carrot


1.Cut stems off peppers & put in quart jar. Fill jar with vinegar, cover and let marinate for at least 5 days to 2 weeks. When ready to prepare hot sauce pour peppers and vinegar into blender and puree. Add remaining ingredients & puree as well. Move to large pot and simmer uncovered on low heat stirring frequently for about one hour – until sauce is consistency of tomato sauce. Pour into sterilized jars. Let flavours blend for at least a week before using. Stor in refrigerator after opening.