A tomatillo looks like a little green tomato covered with a husk.
Then it’s a quick spin in the blender with the other ingredients, easy!
Roasting in the oven or browning on the stovetop will deliver more flavor.
Simply Recipes / Elise Bauer
Each way works, though boiling is a more common way to cook the tomatillos.
Remove the papery husks from the tomatillos and rinse well.
Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.
Simply Recipes / Elise Bauer
Add a few garlic cloves in their skin (if using).
Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
Season with salt to taste.
Simply Recipes / Elise Bauer
Cool, then refrigerate.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Coat the bottom of a skillet with a little vegetable oil.
Simply Recipes / Elise Bauer
Heat on high heat.
Place tomatillos in a saucepan, cover with water.
Bring to a boil and simmer for 5 minutes.
Simply Recipes / Elise Bauer
Remove tomatillos with a slotted spoon.
Which method is your favorite?
Let us know below, along with a rating and review!
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
