Plantidote of the Day 2011-06-28
Tomatillos are relatives of Chinese lanterns, Halloween favorites that turn up in supermarket floral departments in October. Unlike Chinese lanterns, however, tomatillos are edible. I'm not sure if they're sold all over the country or if they're more of a regional, southwestern thing. But if you happen to see some, they're highly recommended, especially if you like salsa. Most recipes for tomatillo salsa require them to be cooked. But it's summer -- who wants to cook if it's not absolutely necessary? So here's a version that uses raw tomatillos and it is unbelievably delicious, great with chips, fish, rice and beans, etc.
1 pound or so of tomatillos, peeled (meaning remove the paper-like outer leaves, not the actual skin), washed and chopped
1 cucumber, seeded and chopped
2 jalapenos, seeded and chopped
1 clove of fresh garlic, minced
(All the above chopping and mincing can be done in a little food processor)
2 Tablespoons of sugar
Juice of one lime
1 teaspoon of salt (more can be added later)
Freshly ground pepper to taste
Finely chopped cilantro to taste
Combine everything, drain off some of the tomatillo juice and replace the liquid with a few tablespoons of chicken or veggie broth. Eat!
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