Tomatillos are not green tomatoes. Tomatillos and tomatoes are "cousins," but not identical. They provide themselves with a papery husk that distinguishes them from tomatoes, and their distinctive tart flavor in no way resembles the tomato, but makes them an ideal base for savory, tangy salsas and sauces.
- Loosen the husks by soaking the tomatillos in a bowl of cold water. Drain and peel off the husks.
- In a saucepan, cover the tomatillos and garlic in a saucepan halfway with water. Bring to a boil. Boil until the tomatillos become soft, about ten minutes.
- Drain the water from saucepan. Transfer the garlic and tomatillos to a blender and puree.
- In a medium saucepan, heat the 2 tablespoons of oil over medium heat. Sauté the onion and pureed tomatillos. Season with salt and pepper.
- Bring to a simmer and cook for five minutes.
Note: Stores well in the refrigerator. Use with many recipes, including chicken enchiladas or Chicken Flautas.
Total time: 45 Min
Recipe editor Patricia Mitchell