By Ratna
I did not grow up with Tomatillos. Not even heard about it. Green tomatoes meant the ones that were not ripe. Things changed when I moved to Canada. I spotted these green beauties which looked like tomatoes, and did not. I mean they look exactly like the tomatoes but had a dramatic sheath or veil, if I may say so.
The picture above shows the Tomatillos, I bought the other day, from my local grocery. They were peeled, or stripped off of their veils.
Tomatillos grow in Mexico and southern United States. It has a chewy, tangy taste. Avocado on the other hand has a buttery taste.
Throw in a few choice spices, result was a wonderful smooth and tasty dip. It will go very well with Tortillas or any other chips. Not just because they rhyme. You see Tomatillos, Tortillas. They are close, wouldn’t you agree?
I enjoyed them with Corn bread. You can check the recipe here.
Recipe:
Ingredients;
Tomatillos about 7 medium
Avocado 2 ripe
Ginger 1 inch, grated
Green chillies 2, optional
Lemon juice From half a lemon
Olive oil 2 Tbsps
Cilantro 1/2 cup, chopped
Salt to taste
Water If needed
Method;
Roughly chop the Tomatillos. Skin and seed the avocados. Throw all the ingredients in a blender till a smooth paste forms. You can add water if it is too dry.
Check the taste and tweak it to your liking.