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:
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.