Though the name implies “little tomato”, a tomatillo is really a cousin of the Cape Gooseberry. It is a fruit, like the tomato and it is also a member of the nightshade family, like a tomato, but that’s about where the relationship ends.
- 1 pounds tomatillos, husked
- 1 fresh jalapeno pepper
- 2 cloves garlic, peeled
- 1 qt. Pacific Low Sodium Vegetable Broth
- 1/2 teaspoon ground cumin
- 1 dash black pepper
- 1 dash clove
- 1 chipotle pepper in adobo sauce (omit chipotle for a milder salsa with a gentle flavor)
- sea salt to taste
- 1 drop pure maple syrup (optional)
- Place tomatillos, jalapeno, and garlic in a large pot. Pour in just enough broth to cover the tomatillos; they will float, so press them down as you add the broth. Bring to a boil over high heat, then reduce heat to simmer until the color of the tomatillos lightens to yellow, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
- Strain the solids, reserving the liquid. Place the tomatillo mixture into a Cuisinart or blender; add the cumin, pepper, cloves and chipotle and puree until smooth. Use the reserved liquid as needed, to adjust the consistency.
- Season to taste with sea salt and a drop or two of maple syrup (to smooth the acid and heat of chipotle).