Have you ever tried to cook with fresh tomatillos? They grow like weeds this time of year and can usually be found at Farmers’ markets. One of my friends grows them and I always have tons of them in August. They have a little husk on them that you remove and then wash them until they aren’t sticky anymore. They are wonderful raw and chopped in salsa fresca, or roasted in their very own salsa.
3 or 4 medium tomatillos, husked and rinsed
2 large garlic cloves, peeled
6 springs fresh cilantro, roughly chopped
1/4 small white onion, finely chopped
Spray pam on a cooking sheet with an edge and place the tomatillos, jalapeno and garlic on it
place under a hot broiler
broil about 5 minutes, or until blotchy black and soft and then turn and roast the other side, let cool
scrape the whole thing in a blender along with the chopped cilantro
blend until smooth, then chop onion
rinse it and shake dry, add to salsa
add salt to taste and serve with chips…
Fresh and spicy!
Recipe from Rick Bayless