Serves: 5

Maybe I shouldn't admit to this but up until about 5 years ago I didn't know anything about tomatillos. Now I have them growing in my garden. The tomatillo plant is from the nightshade family and, lucky for us, the deer won't touch them. Once the tomatillo is taken out of its husk it looks like a baby green tomato.

After removing the light husk, the tomatillo may feel a little sticky. Even after you rinse the fruit off it may still seem a little tacky, but it's good to go at that point. When buying tomatillos look for fruit that is firm, but not hard.

Tomatillos can also be roasted if desired. You can do this by cutting the tomatillos into pieces and placing them on a slightly oiled cookie sheet. Bake for 15 to 20 minutes in a 400 degree oven. This changes the flavor a bit and is especially delicious in salsas.

More Recipes from the 2013 HomeCook'n Collection Cookbook:
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Tomatillo and Avocado Salsa
Salsa Verde
Café Rio Style Tomatillo Salad Dressing Knockoff
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