May 25, 2009

Tomatillos in a Green Sauce

When I was a small child I sometimes played with a girl who lived about 3 blocks away from me named Jeanne. By the time were about 11 years old we drifted apart due to interests and our circle of friends but I have flashbacks of many memories at her house including learning a sing-song rhyme about bed bugs, playing Neil Diamond (her older teen brothers favorite) albums on her living room stereo and.... tomatillos. I distinctly remember walking down dirt aisles in their backyard garden and picking and later husking little tomatillos for her mother. My family didn't grow nor eat them but they were the most interesting little fruit/vegetable to me and Jeanne called them little tomatoes or green tomatoes. Of course now that I'm older I know they are not green tomatoes, but they pair well with them in green sauces and salsas!

Here is a delicious green sauce to make and add to your Mexican meals or with tortilla chips. Although you probably won't have a problem using it up, please do so within about a week.

Green Sauce

2 1/2 lbs. green tomatoes, coarsely chopped
1 1/2 lbs. tomatillos, husked and coarsely chopped
2 garlic cloves, pressed
1/2 to 1 c sugar
1 c white vinegar
1 large sweet onion, coarsely chopped (about 1 1/2 cups)
1 T dry mustard
1/2 t dried crushed red pepper
1 t salt

Cook all ingredients in a large stockpot over medium-low heat 2 hours or until tomatoes and tomatillos are tender. Cool. Process green tomato mixture, in batches, in a food processor or blender until smooth.Print Friendly and PDF