Tomatilla pronounced as Tom-ma-tia, belongs to berry family. They look similar to tomatoes but green in color and much more tangy/sour in taste.
I found some fresh tomatillas in store last week so brought home a few. Best way to enjoy them is by roasting in oven or stove top. I used it to make a simple Salsa (Mexican version of chutney/dip) and enjoyed with some corn chips.
Ingredients I used
- Tomatillas - 5
- Yellow onion -1 medium size
- Red Tomato - 1 small (I used it to give nice color and taste, this is completely optional)
- Serrano pepper- 1 (Jalapeño, Thai or Indian chilies can be used)
- Olive oil - 1tsp
- Salt, Sugar for taste.
- Few cilantro/coriander leaves for garnish.
- Pre-heat the oven to 400 degrees Fahrenheit(if using stove, heat a thick bottomed pan).
- Remove husk (thin layering on tomatillas), wash and chop them to big pieces. Chop onion, tomato and peppers/chili as well.
- Arrange them on a foil in single layer, add little oil and salt mix them( if doing on stove top add little oil to pan and then add chopped veggies and roast them until brown) roast them about 15 - 20 mins until veggies are light brown in color. Refer pic below.
- Let it cool a bit. Add little salt, sugar ( to balance the tangyness), chopped cilantro leaves.
- Grind them in a mixer, adjust salt and sugar. Garnish with few more cilantro leaves.