Tomatillos

We just love the look of Tomatillos. Bright leaf green with papery husks like lamp shade covers. And the citrus vegetable flavor also makes it one of our favorites.
The only real use for these gems that we've discovered is in salsas, both raw and cooked, but that's enough because with one recipe we can give you three variations with dozens of applications.

Tomatillo Salsa

1 pound tomatillos - husked and washed
1 medium onion - peeled and quartered
1 medium jalapeno
2 large cloves fresh garlic
1/2 cup cilantro leaves - chopped
Salt & Pepper to taste

Option # 1
1/2 ripe avocado - peeled and pitted

Option # 2
1/2 cup cream

Directions
Place tomatillos, onion, garlic and whole jalapeno in a medium saucepan. Fill with water to generously cover the ingredients. Place over high heat, cover and bring to a boil. When boiling, lower heat, remove cover and continue to cook until tomatillos change hue and lose their bright green color. With a slotted spoon remove all items from the pan and discard water. Remove jalapeno and set aside, then put all the vegetables in a blender. Remove stem from jalapeno and cut it in half. Add one half to the blender. Pulse ingredients in the blender until mostly combined. Taste and add salt and pepper. If more jalapeno is desired, chop the remaining half jalapeno and add the desired amount. Continue to pulse the salsa in the blender until finely chopped but not pureed.
Add chopped cilantro right before serving.

This salsa can be chilled and served with fresh white and blue corn tortilla chips, or just used as a fresh salsa with tacos, burritos, tamales, etc.
It can also be served room temperature or warm with grilled vegetables, meats, fish or poultry. Also delicious over scrambled eggs.

Option #1
Add the half avocado halfway through the blending process. Add cilantro as above This adds a delicious richness to the dish. Delicious cold used as any other salsa, or for chips.

Option #2
When salsa is finished, before adding cilantro, pour salsa into a large skillet. Warm and stir in heavy cream. Simmer until sauce reduces slightly. Adjust seasoning. Add cilantro before serving. It's a little more refined version. Serve this warm over chicken breasts, fish fillets, or roast pork loin.

We hope you'll give Tomatillo Salsa a try. It's crazy good and about as easy as it comes.