Uhhh, seriously? More tomatoes? Well yeah...sorta!
Today is all about Tomatillos, or Husk Tomatoes, and these are the key ingredient for that authentically-Mexican green salsa. Yes, you could buy a jar of this stuff, but making your own is super easy, much more flavorful, AND, probably the most important part, you can control the heat. You could even split a batch and throw in different amounts of jalapeño in each for a spectrum of spicy goodness.
Taco night anyone?
Just take a look at these beauties. They require a hair more work than regular tomatoes -- take those husks off (unlike the little zucchini blossoms they resemble, these aren't really edible), de-stem, and rinse 'em before slicing them up and broiling.
The rest of the ingredients are simple (read: didn't even need to make a trip to the grocery store -- my CSA contained everything I needed!), just some lime juice, white onion, cilantro, garlic, jalapeño, dash of sugar, and a dash of salt. Chop these up and throw them into your blender or food processor. My Vitamix 7500 is amazing at making salsas -- I just blended on 3 for a couple seconds, then used the Pulse setting until it was the consistency I was looking for.
Viola! Enjoy taco night!
- 5-6 Tomatillos (2lbs)
- 3/4 cup White Onion
- 1/2 cup Cilantro leaves
- Juice of 1 Lime
- 2 Cloves of Garlic
- 1-2 Jalapeños
- Dash of Salt
- Dash of Sugar
- Preheat oven to Broil
- Husk, stem, and rinse Tomatillos
- Cut Tomatillos in half, lay on cookie sheet, skin side up
- Broil for 5-6 minutes
- Chop up all ingredients and place everything in your blender or food processor
- Once cooled, add Tomatillos
- Blend until desired consistency