According to Vegetables from Amaranth to Zucchini: The Essential Reference, the tomatillos are not green tomatoes. Rather they are a tart fruit that is formed within a “rustly-crisp parchment bladder.
If you’re serving this salsa to grown-ups, you might want to add a small clove of garlic and a little bit of jalapeno.
2 medium tomatillos
1 medium tomato
1 teaspoon fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
Preheat the oven to 400 degrees Fahrenheit.
Remove the wrapper from the tomatillos and rinse well in warm water to remove waxy film. Place the tomato and the tomatillos in a baking dish and roast in the oven for 10-15 minutes to soften. Allow to cool completely.
If the skin on the tomato is easy to peel off, go ahead and do so. Chop the tomatillos and tomatoes. Drain off excess liquid a bit. Mix together with the lime juice, cilantro, salt, and pepper. Serve with tortilla chips.
Yield: a generous cup
Prep-time: 10 minutes
Bake-time: 10 minutes
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5:45 pm on May 24th, 2010
I just popped over from the ND blog from a comment you’d posted there. I’ve taken a quick glance here and your site looks wonderful! I’m looking forward to reading more posts and trying out your kid friendly ideas!
7:32 pm on May 24th, 2010
Thank you so much Maha!
9:51 pm on May 24th, 2010
I’ve yet to try cooking with tomatillos but this recipe is perfect for my taste buds because I’m not very good at tolerating heat haha. Looks great. :)
10:48 pm on May 24th, 2010
This may finally get me to try playing with tomatillos at home…
8:20 pm on May 25th, 2010
I love tomatillos! I haven’t tried making a salsa with both tomatillos and tomatoes, so I’ll have to give it a try.