You know you’ve seen them in the grocery store and farmer’s markets. All green, round and covered in a kind of papery skin. And do you have any idea what the heck to do with one? I only had a vague idea and then I stumbled on this recipe and decided to dive headfirst into that basket of papery little thingies. It was a tiny leap of faith into the world of Latin American cooking.
Yes, that’s what you do with them! I’d had salsa verde at Mexican restaurants but had no clue as to how they got that salsa green. Peppers? A boatload of cilantro? Ah, the humble tomatillo. Enter here.
This recipe is so simple but it tastes just like the stuff you get at restaurants. And so much more interesting than that ol’ red salsa. How can you not try it? Works brilliantly with chips, enchiladas…all sorts of South-of-the-Border delights. Thank you Bon Appetit magazine!
2 lbs. fresh tomatillos, husked and chopped
2 small onions, chopped
1 cup water
1 cup chopped fresh cilantro
1-2 jalepeno chiles, seeded and minced (or to taste. I do one…family likes it mild)
3 garlic cloves, minced (I only use fresh garlic. Jarred just doesn’t cut it in the flavor category, if you want my 2 cents)
Combine tomatillos, onions and water in heavy large saucepan. Boil until tomatillos are tender, stirring occasionally , about 5 minutes. Use immersion blender (you know, those long hand-held blenders) and process until you have a chunky puree. It’s quick, so don’t over-puree. Chill until cool, about 1 hour. This can be made 1 day ahead of when you are going to use it. Just before serving, stir in cilantro, chiles and garlic. Season with salt. Makes about 4 cups.
Go Green, baby.