Finally a Tomatillo Success!

The first year when the tomatillo arrived in the share, I think I tried to eat one without cooking it. That's a mistake you don't make twice! It's a weird vegetable, and it's really not like a tomato except in looks. When you peel off the husk (yes there is a husk around a tomatillo), it feels like there is a sticky residue left behind, which could be a turn-off to some. But, move beyond looks and you can make some really delicious dishes with tomatillos. I have been experimenting with different tomatillo recipes over the past few CSA seasons and this year I found one that I really loved so wanted to share.



Grilled Cumin Chicken with Fresh Tomatillo Sauce
Ingredients:
2 tsp EVOO
1/2 tsp cumin
1/8 tsp black pepper
2 garlic cloves, minced
4 (6 oz) chicken breasts
1/2 lb tomatillos
1/2 cup chicken broth
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tbsp fresh lime juice
1/2 tsp sugar
1/4 tsp salt
1 garlic clove, chopped
1 jalapeno, seeded & chopped
Pam

--> Preheat oven to 350 F. Combine EVOO, cumin, pepper, and garlic in a ziploc bag. Add chicken, seal, and let stand 15 minutes.

--> Discard husks and stems from tomatillos. Combine with chicken broth in small saucepan over medium-high heat, cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, green onions, lime juice, sugar, salt, garlic cloves and jalapenos in a food processor - process until smooth.

--> Remove chicken from bag, discard marinade. Sprinkle evenly with ¼ tsp salt. Bake in oven, 15-20 minutes, or until done. Serve with sauce and rice if you want. Enjoy!!