I've always been slightly afraid of using tomatillos. I like the tangy taste that they give to Mexican food, but I wasn't quite sure how to use them and what was up with that papery covering. Tomatillos are related to tomatoes. They are usually used raw in things like salsa, but they can also be cooked in stews.
|In the process of peeling the papery husk off of the tomatillos|
1 lb of fresh tomatillos (about 12) or 1 can (13oz) of canned tomatillos
1/2 cu finely chopped red onion
1/4 cu coarsely chopped fresh cilantro
1 can (4 oz) of diced green chilies
fresh juice from 1/2 of a lime
1 tsp olive oil
1/2 tsp salt
To prepare fresh tomatillos, the papery husk needs to be removed and the fruit should be washed before finely chopping them (the small round seeds don't need to be removed). Then mix the chopped tomatillos with the chopped red onion, cilantro, chilies, lime juice, olive oil, and salt. I used canned fire roasted diced green chilies because I like the flavor and I like my food a little spicy, but fresh jalapenos can be used if you prefer that flavor, or peppers can be left out all together if you aren't a fan of spicy food. Cover and refrigerate the salsa for at least an hour to lets the flavors meld.
|Tomatillos, red onion, cilantro, and green chilies|
|All mixed up with olive oil and salt|