The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Yield: 3 cups
- 2 cups diced tomatillo
- 1/2 cup diced onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons extra virgin olive oil
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon lime juice
- 1/2 teaspoon pepper
- Salt to taste
Stir together first 7 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.