Tomatillos…they are not green tomatoes.
They are related to the nightshade family of tomatoes. That being said they have a wonderful texture and flavor.
Some grocery stores don’t carry them so you may have to make a trip to a local ethnic store. I’ll do a blog later about the wonderful finds you’ll encounter.
This recipe is from Jean Denham and will be in her next book Black Beans and Corn. Take about 1 pound of tomatillos, 5-6 full garlic cloves, 1/2 an onion, 1/3 cup cilantro (use more if you like the flavor), 1 small jalapeno or serano, 2 Tbl lime juice and 1 can of black beans drained. ‘
Side Note – if you don’t have one, get a good cast iron skillet. This is a must for good searing, outstanding corn bread and just all around good steaks.
Slice the tomatillos in half, cut your onions in about 1/2 strips and leave the garlic in their husks. Get some nice color.
Remove from the pan and let them cool down a bit so you can easily peel the garlic. Add the tomatillos, onions, garlic, cilantro, lime juice and jalapeno to a food processor and blend.
Now when handling jalapeno’s, (or any hot pepper/chili) let’s cover some ground rules. The oils from these can be very potent! So much so that even scrapping out the seeds can be caustic enough to bring on tears, or make it hard to breathe. So ventilation is important. Not only that but wear a rubber glove on the hand touching peppers. Most think they can just wash their hands when they are done and be fine. This is not the case. As I said the oils in the skin are very caustic and get into you skin (as deep as 3 layers) and simple hand washing won’t remove it. You can touch your eye even a day after and still feel it start to burn.
After you have blended everything, add the drained black beans and mix well. Let this chill at least an hour before serving. I served it with tortilla chips, but fried pita bread would be good too.