Tomatillos…

I like to refer to the tomatillos as the sassy, tangy green tomato!  This little fruit is where you get the flavor for the green salsas.  Of course Bob makes the best tomatillo sauce EVER!!!

First you need to remove the husk around the fruit.  Pan-broil the tomatillos with 1/4 sectioned of an onion, Serrano or jalapeno peppers (depending how spicy you want it), and whole peeled gloves of garlic.  Roast everything until they are nice and brown, almost charred.  When cooled, place all ingredients in a blender, add some cilantro, salt and pepper to taste, and 2 tablespoons of vinegar, lemon or lime juice, or just a little of each.  If too thick, just add some water.

I say make a lot of it and freeze it in ice cube trays!  You will always have it handy for dressings, marinades and of course – Salsa!