Tomatillos are a delicious native of Mexico and a member of the nightshade family. They are closely related to the little yellow cape gooseberry and are often used in salsas. High in dietary fiber, low in calories, tomatillos are good for digestive health and help regulate blood sugars. Tomatillos contain a unique antioxidant phytochemical called withanolides, which have been directly linked to anti-cancer and anti-bacterial functions.
Course Appetizer, condiment
Keyword cilantro, red onions, salsa, serano chiles, tomatillo
6medium tomatillosrinsed and husked
1jalapeno or 2 serrano chiles stemmedseeded and chopped finely.
6-7sprigs cilantro rough chop
1tbspfresh lime juice and salt to taste.
Roast tomatillos and chilis on a baking sheet under a hot broiler until black and roasted, approximately 5-6 minutes a side. Flip and broil other side.
Place tomatillos, chiles and their pan juices in food processor.
Add 1/4 cup water, cilantro and pulse into a chunky mix.
Chop red onion and rinse under cold water. Drain and blot dry.
Stir onion, lime juice and salt into chile, tomatillo mix. Adjust seasonings to taste.
Serve with blue corn tortilla chips or as a sauce for chicken, pork or seafood.