tomatillos look like green tomatoes, they aren't. They actually related to cape gooseberries.
Mexican Bolillo bread rolls.
All you need is a pound of tomatillos (about 4), one jalapeno halved (I de-seeded it), two garlic cloves, salt & pepper and some vegetable (I used olive oil), fresh cilantro (optional) and a lime. Season the veggies, drizzled with oil and toss and roast at 375F for about 20 minutes.
Toss everything into a food processor (or blender) and whirr away...
Much less expensive to make, than the bottled stuff.
In my next post, I'm going to share how I made the Chicken Mole and talk about how drizzling this tomatillo sauce over it -- well, it just made the sandwich over-the-top delicious.
I decided to share how I made tomatillo sauce recipe, on a separate post, because I wanted to keep this recipe as a stand-alone. The next time you want to serve chips and salsa, try going a little "green". It's a tad tart with just a bit of heat. The best part? It's easy to make. Just be sure to have tortilla chips hand. The combo is really addicting. I'm speaking from personal experience.
A printable recipe is at the end of the post or click here to view it.