Mexican Tomatiollo Plant
Roasted tomatillo salsa is great. Raw tomatillo salsa is tangy and great. But tomatillos are good for more than salsa. You can keep the sauce train running by pureeing them into creamy sauces and curries, or add them into vinaigrettes for more acid. They can also sub in for a tomato when sliced thinly, layered over some ricotta, drizzled with olive oil, and eaten on toast. You can grill them with onions for steak side, incorporate them into bean-heavy chili or posole, or braise them with chicken for a saucy stew.