Tomatillos, tomatillos, tomatillos. Say that three times fast! Just kidding. ūüôā

They are interesting little things. “The tomatillo (Physalis philadelphica), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name.” According to Wikipedia.¬†

I have yet to see them purple in color but I am betting that those have to be just as tasty.

We do love some tomatillos! Their tart, green, deliciousness make a wonderful tomatillo sauce.  Dip tortilla chips straight in or on top of yummy green chicken enchiladas.

Tomatillo Green Sauce

  • 1-2 pounds ripe tomatillos, outer husk peeled and quartered
  • 4 cloves of garlic, minced
  • 1/2 small yellow onion, diced
  • 1 green serrano pepper, seeded and diced
  • 1/4 cup cilantro, chopped
  • juice of 1 lime
  • kosher salt to taste

Sauté first four ingredients in a pre-heated skillet with a little olive oil until tomatillos caramelize and start to break down. About 5-7 minutes. Remove from heat, add the juice of 1 lime, cilantro and blend in a food processor. Salt to taste.

Pour over your favorite chicken enchiladas or serve in a bowl with some chips…either way, DELISH!

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