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Tomatillo tomato, or Mexican husk tomato. I’ve seen them in the produce section, they looked so odd and I’ve never really gave them more than a passing glance. Last week a patient at the clinic where I work brought in a pound of tomatillo tomatoes for me to try. He said when he bought the plants he didn’t really know what kind of tomato is was. It said green tomato which they are. When I opened the bag of tomatillos I was fascinated with the husk like covering, very cool. When you peel back the husk the green tomatoes are sticky. They seem pretty much like a regular green tomato after you take the husk off. I wasn’t sure what I was going to make with them until the doctor suggested a tomatillo salsa verde. Did you know that verde mean green in English? I looked online and found a recipe here. I always read the comments and make the salsa my way.  🙂 I must say it turned out to be a pretty tasty tomato salsa.

You’ll need:

1 pound tomatillos, husked
1/2 cup onion finely chopped
1 teaspoon minced garlic
1 hot pepper
2 tablespoons chopped fresh cilantro (optional)
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1/4 cup fresh lime juice
sea salt to taste
Using a blender or food processor blend all the ingredients together except the lime juice

Place all the ingredients including the lime juice into a medium saucepan. Bring to a boil, reduce to a simmer. Simmer for 15 minutes.

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