Tomatillos are also known as husk tomatoes – although they are only relatives of the tomato. They come covered in a husk and are quite sticky when peeled. A simple rinse will take care of this. Tomatillos are tart and used for green Mexican salsas. Although tomatillos are typically boiled when making salsa, this recipes calls for roasting them in a dry skillet.
18 Medium, husked, washed
1 Medium, cut into 4
4 Clove (20 gm), peeled
2 Medium, cut in half (with membrane and seeds)
1⁄2 Cup (8 tbs), chopped
Canola oil/Vegetable oil
1. In a dry skillet place the tomatillos, onion, garlic and chili peppers. Cook the vegetables until charred on all sides. Don’t burn them but roast them well.
2. In a food processor or blender put the roasted vegetable and process until all smooth.
3. Return the salsa to the skillet and add a little canola or vegetable oil.
4. Simmer salsa for about 30 minutes. Add cumin and salt. Mix well. Turn off the heat and add chopped cilantro.
5. Cool down completely
6. In a serving bowl serve this salsa with tacos, fajita or in burritos or enjoy them with nachos and tortilla chips.