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. We have quite a few recipes on this site with tomatillos: tomatillo salsa, chile verde (pork stew), chicken enchiladas with salsa verde and baked tilapia with salsa verde. Although tomatillos are typically boiled when making salsa, this recipes calls for roasting them in a dry skillet.
Here is what you need for this:
14 to 18 tomatillos – husked and rinsed
1 medium white onion – peeled and quartered
4 garlic cloves – peeled
2 jalapeno peppers – halved, membrane and seeds removed
1 tsp. cumin
2 tsp. salt
1/2 cup chopped cilantro
Place the tomatillos, onion, garlic and chili peppers in a dry skillet. Cook the vegetables until charred on all sides. Don’t burn them but roast them well.
Place the roasted vegetable is a food processor or blender and process until all mashed. Return the salsa to the skillet and add a little canola or vegetable oil. Simmer salsa for about 20 to 3o minutes. Add cumin and salt. Mix well. Turn off the heat and add chopped cilantro.