This spring I decided to plant a tomatillo plant. The last time I tried this it failed miserably (pre-automatic sprinkler system). This year I have a bumper crop. I decided to make some Mexican Salsa Verde. I was introduced to making Salsa Verde by my dishwasher when I was working at Culinary School of the Rockies.
Tomatillos are an interesting fruit. You have to remove the papery husk to get to the fruit. The fruit is very sticky and it takes effort to wash the sticky residue off your hands. In order to use them to make Salsa Verde, you need to boil them or cook them in some way. I will try to grill then soon to see how that Salsa turns out.
1 lb. Tomatillos
1/4 onion small dice
1/4 cup Cilantro leaves
2 Jalapeños (stem and seeds removed, unless you like it hotter)
1 tsp. Sugar
Salt and Pepper to taste
Peel the husks off the tomatillos
Place in boiling water and boil for around 5 minutes (they will change color to a lighter lime green)
Put into a blender with the chopped onion, cilantro, the jalapeños, lime juice and sugar
Purée until very smooth and then season with salt and pepper to taste
Place in the fridge to cool down and then serve with chips or as a topping for tacos, enchiladas, burritos and tamales
Overall it is a very easy and tasty sauce and it is especially rewarding when you are growing almost all the elements yourself.