My latest recipe was put together over the weekend because I was given a bunch of green tomatillos from a friend’s summer garden. Tomatillos are sort of like tomatoes, but covered with a husk. They are great for cooking.
About 10 tomatillos
Peppers – For this recipe I used one large bell pepper, about six habañero, 5 serrano and 8 jalepeño (use any variety you want)
One large white onion
Salt (to taste)
One large tomato
6 cloves of garlic
Process: Take the tomatillos and de-husk and wash. Tomatillos are sometimes sticky on the skin, that’s normal. Wash and then cut the tops off the peppers but do not deseed. Place the tomatillos and peppers on a baking sheet and place on the top rack of the oven, right under the broiler.
Heat up under the broiler until blackened, taking the baking sheet out and turning the peppers and tomatillos over to get all sides completely blackened.
While this is going on in the oven (keep an eye, its a rather fast process) – cut the tomato up into quarters and put in a blender and puree. Put the tomato puree into a mixing bowl. Repeat process with the onion and garlic cloves.
Remove the blackened tomatillos and peppers from the baking tray and place in blender. Puree down as with the tomato, onion and garlic. Transfer into mixing bowl. Stir all the ingredients together in the mixing bowl and add in as much salt and cilantro as you’d like. There will be some water, etc. that will come out of the tomatillos and peppers as you grill them, put that into the mix too, it’s good! Don’t lose that from the baking sheet!