For the Love of the Tomatillo

September 23,2009
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Before I met my good friend Jenn, I had never heard of a tomatillo. Haven't been introduced yet? A tomatillo looks like a small green tomato, covered in a thin husk. But when you cut into a tomatillo, it reveals: Tasting a bit like a sour apple and green tomato combined, tomatillos are really tasty additions to mexican cooking. Imagine my thrill, when I arrived at our local Farmer's Market last week and there was a lone tomatillo waiting to be bought. I always figured it was solely a product of the south, so I bought the lonely tomatillo, and asked the farmer if he could set some aside for me next week. I brought the tomatillo home and started brainstorming on how to use the solitary fruit. I came up with this dressing which I used on a taco salad for lunch last week. It was so good, I may make it up again this week, assuming the local farmer makes good on his word to set some aside. The boys liked tasting this as a dip for vegetables. It is a slightly different taste profile than your typical veggie dip. Tomatillo Dressing or Dip 1 tomatillo, husk removed and diced 1/2 cup sour cream 1 tablespoon lime juice 1/4 teaspoon salt 1 tablespoon fresh cilantro, minced 1/2 teaspoon ground cumin Combine all ingredients. Stir well and serve over a salad, with fresh vegetables or tortilla chips, or on top of a taco. Makes about 2/3 cup. Here it is gracing my lunch time salad: Oh, and Jenn? Thanks for the introduction to tomatillo goodness. SPC