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The tomatillo, or husk-tomato, is a solanaceous plant cultivated in Mexico and Guatemala, dating back to pre-Colombian times . It is a small, pale-green fruit with a slightly sticky surface and a thin, dark-green husk.
When our tomato crop was decimated by blight this year, we turned to the hardier tomatillo for salsa-making. It makes a delicious sweet and tangy salsa and also lasts longer in the fridge and holds up better to freezing than red tomatoes. Here's a simple recipe for tomatillo salsa:
1 lb tomatillos
1/2 cup white onion
1/2 cup cilantro
1 tbsp fresh lime juice
1 jalapeno or habanero pepper
Salt to taste
1. Remove tomatillo husks and scrub well under warm water.
2. Boil chopped tomatillo in a saucepan for 3 minutes. Remove with a slotted spoon to drain excess water.
3. Combine tomatillo, onion, cilantro, chili pepper, and lime juice and pulse a few times with a stick blender (or food processor) until finely chopped.
4. Add salt to taste and refrigerate until chilled.
Serve with tortilla chips, tacos, and enchiladas, or as a sauce on fish.
Makes about 3 cups.
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