Do you have your heart set on a main dish for Cinco de Mayo yet? I hope not as I made something fantastic, seriously. My hubby and I made a tomatillo salsa last spring and we were not crazy about it however, since Tuesday was almost 90, I was in the mood to grill and thought that grilling some ingredients would offer a whole new flavor profile so went for it as I did with my ‘Roasted Yellow Tomato Soup’. You will also know by now that my favorite store to find unique food items (unique to this tiny state) is at Sandy’s Fine Food Emporium. So, what are tomatillos and how do they relate to Mexico? Tomatillos are a relative of the tomato family and provide that tart flavor in a host of Mexican green sauces. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas. They have no fat but plenty of Vitamin C so load up and get creative.
2 thick slices of sweet onion (about 1/2 inch each)
2 cloves of garlic, skin intact
1 tablespoon canned green chili’s
2 teaspoons lime juice
1 tablespoon rice vinegar
1 tablespoon fresh cilantro, chopped