Tomatillos, tomatillos, tomatillos. Say that three times fast! Just kidding. 🙂
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. https://en.wikipedia.org/wiki/Tomatillo
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!