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.
- 1 pound tomatillos, husked, rinsed, and chopped
- 1 medium English cucumber, peeled and chopped
- 1 jalapeno chile, seeded and chopped
- 3/4 cup cold water
- 3 tablespoons fresh lime juice (from 2 limes), plus 1 lime wedge
- 1 tablespoon sugar
- Coarse salt
- Cayenne pepper
- 1 cup chilled vodka
Puree tomatillos, cucumber, jalapeno, water, lime juice, sugar, 1/2 teaspoon salt, and a generous pinch of cayenne pepper in a blender until smooth. Stir in vodka. Refrigerate until chilled, about 2 hours.
Meanwhile, stir together 2 teaspoons salt and 1/2 teaspoon cayenne pepper on a small plate. Wet the rims of 4 glasses with lime wedge, and dip each in salt mixture, turning to coat. Stir Tomatillo Mary mixture well, and divide among 4 ice-filled glasses.