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Tomatillos and Cilantro

Tomatillos and cilantro were photographed as a still-life in preparation for making salsa verde.  Tomatillos are small green tomatoes that are related to the Cape gooseberry. Their papery husks should be removed before eating. Tomatillos are a staple in Latin cuisine and have a starring role as the main ingredient in salsa verde.  Spray ten tomatillos with olive oil and place on a baking sheet.  Roast the tomatillos in an oven set to 375 degrees for about 45 minutes or until cracked and browned on the outside.   In a fry pan add 1 tablespoon olive oil, ½ cup chopped onion, three cloves of garlic minced, one teaspoon Serrano chile peppers, ¼ cup chopped cilantro,  ½ teaspoon ground cumin.  Cook on medium high heat until onions are soft.  Crush the tomatillos (or process in a food processor) and add to the mixture with one to one-half cup of water.  Use over chicken or as a dip for chips.  

© 2017 Barbara Wrigley McDevitt ~ Minneapolis, Minnesota based Freelance Food Photographer