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!
1 cup chopped white onion
4 cloves garlic, peeled
1/4 cup olive oil
4 pounds tomatillos, peeled
6 leaves epazote (an herb available in Mexican markets)
12 sprigs cilantro
1 Tbsp. dried Mexican oregano
1 Tbsp. salt
1 cup pumpkin seeds, toasted (see note)
6 cups chicken stock
4 whole jalapenos, stems removed
In a medium stockpot, saute the onion and garlic in the olive oil until soft but not browned. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the tomatillos are softened, about 5 minutes.
Place the sauce in a food processor or blender and puree until very smooth. You should not feel the seeds when you taste it. Serve with chicken, pork or seafood.
Note: To toast the pumpkin seeds, place in a dry skillet over medium heat. Stir occasionally until puffed and lightly browned. Do not burn or they will be bitter.
Yields 8 servings.
Recipe from Los Sombreros Mexican Food.