Tomatillos are a bit of an odd vegetable. Actually, they’re a fruit–a cross between a tomato and a cape gooseberry. Tomatillos can usually be found in traditional salsa verde and other authentic green latin sauces. They have a thin husk, similar to corn husk, and when they’re ripe they’ll start to crack it open so that you can see the fruit peeking through. I’ve passed them many times at our grocery store, nestled in a small basket that sits between the larger displays of tomatos and onions.
I was never adventurous enough to look up a recipe on my own, but when one of my favorite food bloggers, Erin (from Fresh365) posted the following recipe a while back, I knew it was time to get crazy and buy some tomatillos. This soup is easy, uses simple ingredients, and tastes incredible. Be forewarned, it’s definitely got some spice to it. If you want a little less heat, use only one jalapeno instead of two.
• 2 T olive oil
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 2 ears fresh corn, husked
• 2 jalapenos, seeded and minced
• 10-15 medium tomatillos, chopped
• 2 c water
• juice of 2 limes
• 1 t honey
• 2 t salt
• 1 t cumin
• 1/2 c chopped cilantro
• 1 c cooked rice (I used basmati)
• 1 avocado, peeled, pitted and cut into slices
In a large sauté pan, heat oil over medium-high heat. Add onion and garlic, stirring, and sauté 5 minutes, until onion is translucent. With a serrated knife, cut kernels from the ears of corn, directly into pan. Stirring, add jalapenos and sauté 2 minutes. Add tomatillos, water, lime juice, honey, salt, cumin and cilantro. Bring to a boil, then reduce heat, and simmer 10 minutes. Stir in cooked rice, and simmer, 5 minutes. Season to taste. Remove from heat and ladle into soup bowls. Top with avocado slices.
I also topped mine with fresh corn chips: cut 10 to 12 corn flour tortillas into six pieces and sprinkle with kosher salt and a squeeze of lime. Place on a baking sheet, and bake uncovered for seven minutes at 425 degrees.