Tomatillo Time

At our CSA farm, we get loads of tomatillos. It’s hard to know what to do with them all.  And I find them so strange and fun in their little paper hats that I kind of can’t resist picking them when they are available.

The best way I know to prepare these little green fruits is to make salsa with them.  And the salsa can accompany a variety of things; tortilla chips (the old stand-by), grilled fish (a good, firm white fish is best), quesadillas (any kind) or a breakfast burrito. Yum!  Here’s how I like to do it:

Grilled Tomatillo Salsatomatillo.jpg

1 lb (or so) fresh tomatillos
3-4 fresh serrano chiles
3 garlic cloves, unpeeled
1/4 cup fresh cilantro
1 medium onion, chopped
coarse salt to taste
Juice of half a lime or lemon

1. Fire up the grill on medium-high.

2. Remove husks from tomatillos.  If they are sticky, rinse them under warm water for a minute.

3.  Add tomatillos, chilies and garlic to a grill-safe pan or use a disposable aluminum one.  Place pan on the grill and close cover.  Cook, turning chilies and tomatillos only once until softened and slightly charred, about 7 minutes.

4. Peel garlic and remove the tops from the chilies. Pure everything in a blender and you’re done! Store it in the fridge or use it right away. It’s all good.