Until recently, tomatillos have been a complete mystery to me. The look nice and they taste great in other peoples' salsa. That's about it. But the beauty of farmers' markets is that everything looks so damn nice that it gives you the confidence to buy things. Well, that happens to me anyway. And so it came to pass that I bought these tomatillos from Blue Heron Farm based in Corralitos, California.
Tomatillos are part of the nightshade family, related to tomatoes and peppers. They originated in Mexico and are also sometimes called Husk Tomato. They grow covered in a thin paper-like husk that should be taken off prior to eating. Now, to the salsa...
1 pound tomatillos
1/2 small white onion
1/4 cup herbs (I recommend a combination of cilantro, basil & parsley)
1 lime, juiced
1/4 teaspoon red chili flake
1/4 teaspoon ground cumin
Peel and rinse the tomatillos.
Roast under the broiler until the tomatillos begin to blister.
Combine with all the remaining ingredients in a food processor and blend until smooth. Use as a dip, sauce or light summer beverage. Enjoy!