Ah the tomatillo – the tomato wannabe that’s forever doomed to live in the shadow of its more popular and better-looking brother. So sad that I can’t even find a picture of past harvests. This year I didn’t even plant any – I just let some grow where they came up on their own.
Part of this aversion is their sticky and slimy skin, surrounded by that annoying husk that needs removal. And they’re very sour. And I had failed to create a good way to use them.
But at long last, I finally have formulated a recipe. Here it is so I don’t forget:
- Add enough tomatillos to line the bottom of a 9X9 baking dish, cut in half (cut side up).
- Bake at 325 for an hour.
- Process through food mill and add juice to blender.
- Add 1tsp salt, 1/2 white onion, juice of 1 lime, 1Tbsp sugar, 1Tbsp corn starch; and discretionary amounts of white pepper, cilantro, jalapeño, minced garlic.
- Blend until puréed.
- Refrigerate until cool.
Ta-daa!
–Simon