Tomatillo Sauce

From left to right, a tomatillo with it's papery husk, a tomatillo
with the husk still attached at the top, and a peeled tomatillo.

Tomatillos are not tomatoes but are part of the same family.  Tiny seeds inside look like the tomato and it is easy to see why the mistake is often made.  They come wrapped in an inedible paper-thin husk which is removed before cooking and eating.  The tomatillo inside is slightly sticky and needs to be rinsed off before proceeding.

Tomatillos made into green sauce is divine.  I am such a nut for this sauce that I make it and freeze it so I can have it year round.  Tomatillo sauce is great in tacos and enchiladas and is prominent in Mexican cooking.  Mix it into pulled pork or shredded chicken as a great base for tacos or burritos.   Another idea is to spoon tomatillo sauce over poached eggs on corn tortillas, a green version of huevos rancheros.  Enjoy!

This recipe was inspired by Tyler Florence on foodnetwork.com. 

Makes 2 cups                    Prep and cooking time:  about 30 minutes

1 pound whole fresh tomatillos, husk removed
2 cloves garlic, peeled and halved
1/2 yellow onion, chopped
1/4 - 1/2 fresh jalapeno, chopped
1/2 cup chopped cilantro
salt and pepper to taste

Rinse the tomatillos and add to a pot along with the garlic, onion, and jalapeno.  Add water to cover the vegetables and bring to a boil.  Cook until the tomatillos are tender, about 7-10 minutes.  Remove from heat.

Tomatillos, onion, garlic, and jalapeno go into the pot with
enough water to cover.

Using a slotted spoon, remove the cooked vegetables from the pot and place in a blender.  Add the cilantro and blend until smooth.  Season to taste with salt and pepper.

If you like more heat, add more jalapeno.  If you like a bit of tartness, squeeze lime juice into the mix.

Add done!

An entire batch of tomatillo sauce offers almost 10 g fiber, about 5 g protein, and about 170 calories.  I usually limit or omit the salt.  Just go easy on it.

- Kim Fielding