The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
3 ripe mangoes
6 cloves garlic
4 large ancho chiles, seeded *
8 plum tomatoes
1 large white onion
1 bunch fresh cilantro
*For hotter taste leave seeds in chiles.
Roast the ancho chiles and garlic in the oven. Remove the chiles when they are puffed out and the garlic when it is soft and warm. Dice the mangoes, tomatillos, tomatoes and onion and mix in a large bowl. Add a small amount of vinegar (about 1 Tbsp.) and the juice of 2 limes.
Puree or smash the roasted garlic and add to the mixture. Crumble the chiles into the mixture. Wash and add the cilantro and any extra chili powder to taste. Mix the salsa until it is well blended. Put in the refrigerator and let sit for a few hours before serving.