Tomatillos look like green tomatoes, but they are related to the gooseberry family. Tomatillo sauce (or verde/green salsa) is a key ingredient in making Enchiladas Verdes. It's a little tart, with a little heat, and a nice switch from red salsa. We love this as a dip for chips, too. This recipe is adapted from Food Network. I'll show you how to make this, on my blog at http://foodiewife-kitchen.blogspot.com/2012/05/ridiculousy-easy-tomatillo-sauce.htmlmore
Adapted from foodiewife-kitchen.blogspot.com
pound fresh tomatillos, husk removed and rinsed well
cloves garlic, peeled and left whole
jalapeno pepper, stemmed and halved
yellow onion, cut into thirds
tablespoon vegetable (or olive) oil
Kosher salt and freshly ground black pepper
cup fresh cilantro
Juice of 1 lime
NOTE: I didn't add the cilantro into the salsa, and still loved the flavor.
Preheat the oven to 375 degrees F. Remove the husks from the tomatillos, and rinse them. Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching. Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot). Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl. Can be stored in an air-tight container, in the refrigerator, for up to 2 weeks.