Tomatillos resemble small green tomatoes with a papery husk.
- Yield: Makes 1 cup
Source: Martha Stewart Living, October 1995
- 4 medium tomatillos (about 6 ounces total), husked, washed, and cut into 1/4-inch dice
- 2 tablespoons coarsely chopped cilantro leaves
- 1/2 teaspoon minced jalapeno pepper
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Mix together all ingredients; serve with Potato and Goat Cheese Quesadillas.