Mark Bittman, resident food guru for the New York Times and prolific author of many hot topic food books, posted this recipe for tomatillo salsa a week ago. It inspired a search for tomatillos that yielded a different outcome than expected... teeny, tiny tomatillos.
These little guys were found, suprise suprise, at the the local farmer's market. I was excited to see them, but also unfamiliar with tomatillos in this dainty size. None were larger than the diameter of a quarter. Come to find out these little guys are also called Milperos, or tomatillos de milpa. Just like tomatillos, they sport a papery green husk that is easily removed prior to use. The sticky substance between the fruit and husk is removed with a gentle soap and warm water.
I tweaked the recipe slightly, adding corn and a bit more cilantro than was called for in the original recipe. All measurements can be adjusted to individual taste.
2 cups husked, rinsed and chopped tomatillos
1 medium poblano or other mild green fresh chilies(I used Pasilla)roasted and skinned
1 teaspoon minced garlic,
1/2 cup chopped white onion
Salt and pepper to taste
2 minced jalapenos
1 tablespoon fresh lime juice
1 ear fresh corn kernels
1/4 cup chopped fresh cilantro leaves
Combine tomatillos, poblanos, garlic, onion, salt, pepper and cayenne or chili. Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before serving). Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.
More power to you if you can leave this bowl of goodness untouched for an hour before sampling. I, however, dove in spoon first and adjusted taste. It always amazes me what a difference salt and pepper can make in the full taste spectrum of a salsa. I plan on making this many times this summer.. thanks for the new go to salsa recipe Mark!