Tomatillo Salsa

Tomatillos are a member of the nightshade family (tomatoes and eggplants) that is native to Mexico. Tomatillos are also sometimes called husk tomatoes, due to the papery husk that surrounds them. While tomatillos do bear a passing resemblance to tomatoes, it is important to know that they are a completely distinct vegetable.

Structurally, tomatillos are much more solid than a tomato. They are less watery in the interior and have a more crisp and acidic flavor and are generally not as sweet. Tomatillos can be green, purple, or yellow, and the flavor varies between varieties. Cooking them can reduce the acidity and provide a whole other realm of tomatillo flavors, although they are wonderful raw as well.

When preparing tomatillos make sure to remove the papery husks. Washing them is always recommended, but after that the possibilities are limitless. They can be eaten raw, made into salsas, vinaigrette, or put into salads. They can be roasted, grilled, and put into sauces, curries, or chili. If you don’t feel like making salsa, a quick google search will give you thousands of other ideas.

Fresh Tomatillo Salsa Verde

• 1 lb tomatillos

• 1 - 4 Serrano peppers (depending on how hot you want your salsa)

• ½ onion

• 2 cloves garlic

• ½ - 1 cup cilantro (or try papalo or pipicha)

• 1 cup water

• salt and pepper (to taste)
  

Instructions

Finely chop the onion and cilantro.

Blend the tomatillos, chiles, garlic, water and salt until smooth.

Pour the blended tomatillos into a serving bowl.  Add the chopped onion and cilantro (or other Mexican herbs) and stir.

Adjust the salt and pepper as needed.