Ingredients
- 8 - 10 tomatillos
- 2 jalapeños
- ½ large white onion
- 2 cloves garlic
- ½ cup cilantro
- juice of one lime
- ½ tsp salt
Method
Turn on the broiler in your oven.
Tear off the papery skin from the tomatillos and wash to remove the sticky stuff.
Cut the 2 jalapeños in half.
On an oiled cookie sheet, place the halved tomatillos and the jalapeños.
Roast until the tomatillos and jalapeños are charred. Flip over and roast the other side. Remove from the oven and let cool slightly.
Add the Tomatillos, jalapeños and all other ingredients to a blender or food processor and pulse until you obtain a desired consistency.
It is nice to serve warm or at room temperature but cold works as well.
The Tomatillo dates back 52 Million years! If plants have memory, we could all learn a lot from this fruit who is considered the “sassy” cousin of the tomato due to its tangy outbursts of flavors. When I see the word “Tomatillo” it stirs up in me a desire to sing the old Boy George song, Karma Chameleon. It would go something like this:
Maybe the Tomatillo brings out the “Playfulness” in all of us and that is why we love it so much!
"Toma, toma, toma, toma, toma ta til eee ooo
You come and go, you come and go
Loving would be easy if your colors were like my dreams
Red, gold, and green, red, gold, and green."
