Tomatillos look like small green tomatoes surrounded by green husks and are translated to 'little tomatoes' in Spanish. In reality, tomatillos are a firm fruit that is very acidic and adds tons of brightness and tangy/sour flavors to sauces, stews and salsas.
Related: Mexican Family Dinners
- Cook Time
- Prep Time
- 1 1/2 cupsServings
- 4 large tomatillos (about 8 ounces), husked and rinsed
- 1 medium jalapeno, stemmed
- 3 large garlic cloves
- 3 tablespoons extra virgin olive oil
- Several sprigs of cilantro (or parsley)
- ½ cup toasted pumpkin seeds
- Juice of 1 lime
- 1 small white onion, small diced and rinsed under cold water
- Kosher salt
- Freshly cracked black pepper
Preheat broiler. Line a baking sheet with foil.
1. Broil tomatillos, jalapeno and garlic until slightly blackened and blotchy, about 5 minutes.
2. Pulse broiled vegetables, evoo, cilantro, pumpkin seeds, lime juice and ¼ cup of water until a coarse puree in a food processor or blender.
3. Fold in rinsed onion.
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