Tomatillos

So, I learn something new everyday. For a girl that grew up in Texas and has had her share of salsa verde, I had never made anything with tomatillos before. I really thought they were just spicy green tomatoes.

And that is exactly what they look like, but they have husks on them! I had no idea! And once you cut them open, they don't look like tomatoes at all, but more like an eggplant.

They were firm on the outside and dense and seedy on the inside and the flavor was perfectly spicy and tart, and I made a lovely salsa with 1015s, quartered cherry tomatoes, garlic, and cilantro, and I dressed it in lime juice and a tiny bit of olive oil:


Then I sauteed diced chicken in olive oil, garlic, lime juice, and chili powder, and put the chicken, a generous amount of the salsa, and some shredded jack cheese into a simple salad of romaine, radiccio, and radishes. No dressing needed. The flavor was brilliant.