It’s funny that just a few days ago, as we prepared for our trip to Texas, our CSA sent us a bag of tomatillo just to get us in the mood. I have a lot of love for these little guys. First off, aren’t those husks just so cool? And then there’s the flavor. Ever since I first cooked with them, I’ve been struck by their tartness. Where most dishes need acid to give it a boost, tomatillos have enough that additional lemon or lime juice is unnecessary.
The last time I played around with tomatillos, I turned them into a pesto and tossed them with pasta. Of course, my mind went in a similar direction this time, but to spruce things up, I made a creamy (and spicy) dip. Roasting allows them to blister, adding a bit of smokiness to the dip.
I may or may not post next week (who the heck knows?!?!) as we’ll be touring (aka eating and drinking) our way through Austin and Dallas. We’re super excited to spend some time with friends and family. I’m ready for a taco and a margarita! That’s what they eat there, right?