Ginnie Grilley, a volunteer Master Food Preserver with the OSU Extension Service, was in charge of showing the crowd how to make salsa with
tomatillos, also known as the Mexican husk tomato.
A few, such as ground cherries and
tomatillos, are cultivated, and many selections have been made.
The
tomatillos she uses in this dish look like small green tomatoes, but they are actually related to the cape gooseberry.
Cover and bring to a boil over medium-high heat, then reduce heat and simmer until
tomatillos start to split, 10 to 12 minutes.
Tomatillos play an integral role in traditional Mexican dishes, such as salsa verde (green sauce), that have become American favorites.
INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the
Tomatillo-Mint Sauce 4
tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 burnt onion 1 garlic clove, thinly sliced 11/2 Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.
ER START LENTIL AND PAPAYA SALAD WITH LIME AND HONEY VINAIGRETTE (serves 6) INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the
Tomatillo-Mint Sauce 4
tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 burnt onion 1 garlic clove, thinly sliced 11/2 Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.
ER START LENTIL AND PAPAYA SALAD WITH LIME AND HONEY VINAIGRETTE (serves 6) MAIN Chile Pequin lamb with
tomatillo-Mint Sauce (serves 6) INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the
Tomatillo-Mint Sauce 4
tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 burnt onion 1 garlic clove, thinly sliced 11/2 Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.
INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the
Tomatillo-Mint Sauce 4
tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 /burnt onion 1 garlic clove, thinly sliced 11/2 /Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.
Prepare a grill for high heat and quickly grill the
tomatillos.
There are only three basic steps to making green mole: Whip up a pur`e of toasted pumpkin seeds,
tomatillos and chilies in a blender; sear the pur`e in oil and cook it until it thickens slightly; then add chicken stock and simmer until the mixture is creamy.
FOR THE
TOMATILLO FROTH: Press the
tomatillos through a juicer.