The unique flavor of this fruit makes a tasty 'Salsa Verde' or green salsa. It grows successfully in a wide range of climates. A papery husk covers the fruit, which is somewhat smaller than a tomato. Used extensively in Mexican foods.

tomatillo salsa

• 1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos
• 5 fresh serrano chiles
• 3 garlic cloves, unpeeled
• 1/2 cup fresh cilantro
• 1 large onion, coarsely chopped
• 2 teaspoons coarse salt

If using fresh tomatillos to make the tomatillo salsa, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée allthe tomatillo salsa ingredients in a blender.