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 Editorial and Commercial Food Photographer