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.