Tomatillos, also known as Mexican tomatoes, husk tomatoes or jam berries, are part of the nightshade family, like tomatoes, but are more closely related to gooseberries. They grow and ripen inside an inedible paper husk and when ripe resemble green tomatoes on the outside. These easy to grow fruit are a staple in Mexican cuisine.
Tomatillos will keep nicely in the fridge for longer than two weeks when the husks are removed and they are stored, dry, in a sealed plastic bag.
If you happen across some of these little beauties at the farmer's market bring them home and mix up a batch of this authentic Mexican Tomatillo Salsa. It's fabulous on my quick and easy quesadillas or tacos and a nice change from traditional red tomato salsa!
8 tomatillos, husks removed, washed and roughly chopped
2 red tomatoes, roughly chopped
1 vidalia onion, roughly chopped
4 jalapeno peppers, seeds and ribs removed and diced
2 garlic cloves, chopped
juice of 2 limes
1/2 a bunch of cilantro
1 small cucumber peeled, seeded and roughly chopped
salt to taste
Place all ingredients in the food processor and pulse until well combined. Taste for salt.
Serve with nacho chips as a dip or as a condiment on your favourite Mexican dish. Store in glass jars in the refrigerator.
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