Several of you have asked, “What are those papery green tomatoes and what do I do with them?” Great questions. They are actually not tomatoes at all. Tomatillos (pronounced toma-tee-yos) are a wonderful little South American annual fruit that can be eaten raw for a burst of flavor or roasted for a unmistakable, savory treat. If you can get past the mystery of the Tomatillo (also called ground cherry), you will become instantly addicted!

First thing you do, peel off the papery wrapper. Then rinse off the stickiness in cool water. They have a tangy, lemony flavor so you can dice them into a salad (seeds are small and soft so don’t bother taking them out), or toss them into a stir fry. They are great roasted with bell peppers in a sandwich, or – my favorite – pureed into a sauce for my fish tacos, pasta or scrambled eggs!

4-5 large whole Tomatillo, husked and cleaned
1 large yellow onion, sliced into thin rings
5 Tbsp olive oil
Pinch of salt
4 Tbsp lime juice
3 Tbsp sugar 

Preheat oven to 400˚. Place whole Tomatillo, sliced onion, olive oil and salt into an oven proof dish. Cover and roast in the oven for about 25 minutes. The fruit should be very soft and you’ll see a caramel-y sauce in the bottom of the pan. Let it cool uncovered for 10 minutes then pour every last drop – along with the remaining ingredients – into a blender. Puree until smooth. Keeps in the fridge for 2 weeks.