Tomatillos are sometimes known as jamberries, which is weird.
The Garden of Eve farmstand has had tomatillos for the past few weeks, and we have been buying them. As I have noted before, I love tomatillos. They have fantastic flavor and I like the bite of the bitterness. Speaking of bitterness, it can really vary from batch to batch, so taste as you go with the salt and sugar, and give the flavor plenty of time to come together before you serve.
10-12 fresh tomatillos, papery husks removed and sticky skins rinsed.
1-2 mild green chilies diced
1/2 cup cilantro chopped
1-2 cloves garlic crushed and minced
1 tablespoon fresh lime juice
plenty of salt
1 teaspoon sugar
Put tomatillos in a large sauce pan and fill with an inch or so of water. Cook over medium heat until the tomatillos start to break apart easily, turning them every so often. As they cook, smash them with a spoon. Remove from heat when all of the tomatillos are soft and mashed. The cooked tomatillo mixture will be quite watery at this point, but it will thicken as it cools.
While warm, pour tomatillos into a medium serving bow, add the remaining ingredients, and allow to stand at room temperature for an hour or so. As the salsa cools, play with the salty, acidic, and sweet elements until you have achieved your desired taste. This salsa will last a couple days well wrapped in the refrigerator, but it is best a few hours after it’s made.
Serve with corn chips, or over tacos. Beers with limes in them highly recommended.