the mighty tomatillo.

somehow, i made the "best salsa ever" (according to my better half) from this batch of tomatillos. i felt like using them in a salsa verde was kind of a cop out since that's what i always do with these, but apparently, it was a good decision. these tomatillos are from the farmers' market, grown by my new favorite organic farm, sage mountain.

the tomatillo, a native of mexico and central america, is not a little tomato as the spanish name implies. it is also known as a "mexican husk tomato," furthering the confusion. according to the (excellent resource) book, "melissa's great book of produce," it is a member of the nightshade family, like the tomato so they are related, but not the same.

the tomatillo tastes of citrus and is quite tangy, making it the perfect summer fruit. (yes, it's a fruit.) and as a bonus, they are a good source of vitamin c. while they grow all year long, i believe they are best as a summer crop and are only available in the summer at my farmers' markets. they'll last two weeks in the fridge. your hands are bound to get a little sticky as you pull off the husks, but it's pretty fun. good for the wee ones or adults like me who are entertained easily (i happened to like x-men).

i think i'm going to grill these next time around or maybe add in some poblano a la flay (so not a fan though). until then, here's the recipe i modified from "gourmet" magazine to win the "best salsa" award from my husband:

salsa verde de mipmup
1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
3 fresh green serrano chiles, coarsely chopped (including seeds)
1/2 cup chopped yellow onion
3 garlic cloves
3/4 teaspoon salt, or to taste
1/2 cup distilled water
2 tablespoons olive oil
3 tablespoons finely chopped fresh cilantro

purée ingredients (reserving 1 tablespoon olive oil) in food processor until smooth.

add remaining tablespoon of olive oil to a heavy skillet. heat over moderate heat until warm, then add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. transfer to a small bowl. serve with chips or over baked chicken, eggs or tofu.

cook's note: buy ingredients from your local farmers' market and use organic produce and olive oil, if possible.