Spotlight On: Tomatillos

(via marthastewart.com)

Have you ever had a verde (green sauce) over your enchiladas and wondered how they managed to get so many green tomatoes? Well it turns out that verde sauce isn't made with green tomatoes, they are made with green tomatillos which are not related to the tomato at all! They are actually a berry closely related to the mulberry. These delightfully piquant fruits are used in Latin cooking and are one of my favorites this time of year because they go so well with the fresh corn that is spilling over the aisles at the grocery stores and the creamy avacados filling my fruit bowl. And it turns out they are as easy to use as tomatoes!

My favorite recipe is from
The Greens cookbook, which is hands down the best 'gourmet vegetarian' cookbook of all time. I use it extensively for my 'fancy' dinners on Friday night. It doesn't matter if you are a vegetarian or not, this cookbook is a must have for anyone who loves to cook. Oh, and this recipe for tomatillo sauce is super easy.




1 pound fresh tomatillos (they should be in the produce department of your grocery store)
1/2 small red onion, very finely diced
1 clove garlic, finely chopped
2 serrano or other hot green chilies, seeded and finely chopped. (I often substitute two jalepenos for less heat)
1-2 Tbsp cilatro leaves, chopped (I have been known to put up to half a cup in because I love cilantro)
sugar if necessary
mild vinegar to taste
salt

Bring a pan of water to a boil. After removing the papery husks from the tomatillos, add them to the pan, and lower the heat. Simmer them gently for about 20 min; do not let them split (I don't know why she says that, if they split just ignore it and move on). As they rise to the surface, it will be necessary to turn them so that they cook all over. When they are done cooking, drain them in a colander.

Mix together the onion, garlic, chilies, and cilantro in a bowl.

Blend the tomatillos to make a coarse textured puree. (I throw them in a blender and let it run for 1-5 seconds). Add the tomatillos to the rest of the ingredients, add a pinch or two of sugar if they are especially tart, then season to taste with the salt and a few drops of white wine vinegar, cider vinegar, or rice vinegar. The vinegar brightens the flavors. Allow the sauce to cool and then serve. This sauce will keep for days in the fridge, but if you know you are going to make it ahead of time and then use it for something special later in the week, omit the cilantro and vinegar and add it right before serving.

I use this sauce over enchiladas, as a sauce for fish tacos, and I think it would be delish with chicken. You could even place half the sauce in a dish, add a chicken breast, cover the breast with the other half, then bake for like 30 min at 350 (check for doneness) and eat with a side of rice, guacamole, and a salad. Delish!