Tomatillos, AKA husk tomatoes, are a plant native to the American continent that are an indispensable ingredient in Mexican and other South American cuisine. They also happen to be in season in the late summer/early fall which makes this the perfect time for discovering their glory.
A chef I once worked with recommended charring tomatillos over an open flame. If you don’t have access to a grill or a stove top you can also stick them in a broiler or even a toaster oven at the highest setting, which is what I did on one swelteringly hot day recently when I just couldn’t bring myself to stand in front of a fire.
Tomatillos, which can also be eaten raw, explode with juices when you slice into them. They have a sharp tart flavor to, but it’s a tender tartness that borders on sweet. They are most often employed with other bold flavors such as hot peppers in a salsa verde, or cilantro in a chimichurri.
While it’s true that kids are not always a fan of green sauces, they love picking herbs such as cilantro, and making a chimichurri can be an engaging summertime activity. This sauce (inspired by this recipe) is often served alongside meats or cheeses but you can also use it to enhance any roasted vegetables—I served it recently over oven-roasted carrots and white rice, all with an egg on top.
3 Tomatillos, husks removed.
3 cloves garlic, peeled
Bunch of cilantro, leaves picked
4 Tbsp Olive Oil
1 Tbsp Rice Vinegar
Salt and Pepper to taste
- Roast tomatillos and garlic cloves in a broiler oven or over an open flame for 5-10 minutes, turning at least once, until the outside is slightly charred and they begin to soften.
- Combine all ingredients in a food processor or hand blender and pulse until coarsely combined (garlic and tomatillos should be smooth).
- Serve over your dinner! (Or lunch or breakfast)