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!
10 large tomatillos (husk tomatoes)
1 jalapeno chile
1/4 cup minced onion
1/4 cup heavy cream
2 Tbsp. cilantro leaves
salt and pepper
To prepare the vegetables:
Remove the husks and gently rub the tomatillos in water to remove their stickiness. Cut them into quarters and set aside. Thinly slice one half of a jalapeno pepper. Thoroughly wash the cilantro to remove any surface grit and chop the leaves.
Saute the sliced jalapeño with 1/4 cup of the minced onions in a few tablespoons of oil until the onions are translucent. Add the quartered tomatillos and cook until the tomatillos release their juices, about 5 minutes. Simmer for 5 minutes and add 1/4 cup of heavy cream and 2 Tbsp. of chopped cilantro leaves. Season with salt and pepper to taste. Stir, then strain through a fine chinois or sieve.
Recipe from Paloma Mexican Haute Cuisine.