I just wanted to show y'all what a tomatillo is and how easy it is to remove its husk. When I posted the recipe for Chicken Enchiladas With Roasted Tomatillo Salsa, several friends commented that the salsa sounded really difficult. Apparently "husk" equals hard. Well, I'm setting the record straight. I made the enchiladas again this weekend and they are definitely worth the (relatively minimal) effort! (If you're in a time crunch, ask your favorite Mexican restaurant if they will sell you tomatillo salsa. Here, LaPaz has tasty tomatillo salsa.)Step 1: Peel back the papery husk; pull it off.
Step 2: Wash tomatillos, and cook as desired.
1 comment:
Hmm..still looks hard. But I love that you make it so I can eat it! :)
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