Tomatillo Salsa

Tomatillos are interesting vegetables (actually fruits). They look like giant cape gooseberries with a papery husk that covers a hard green ball which has a sticky surface. They are tart and tangy, and form the base of the green sauce poured over cheese enchiladas.

I made this variation the other day and poured it over cheese omelets for breakfast. It was great.

Tomatillos are coming to the end of their season, but they last for a few weeks in the fridge still in their husks. I've also husked and rinsed them and frozen them successfully in the past.

The poblano pepper adds a slight heat to the salsa. But this is not a hot sauce - it makes an interesting but not overwhelming breakfast dish. It would also be good on enchiladas or stirred into rice.

Tomatillo Salsa
1 tsp vegetable oil
1/2 poblano pepper, seeded and chopped
2 tbsp chopped onion
1 clove garlic, minced
1 cup husked, rinsed and diced tomatillos (4-5)
cilantro for garnish

Warm oil in a small pan over medium heat. Sauté poblano and onion until tender. Add the garlic and tomatillos. Cook until they start to brown, just a few minutes. Remove from heat and keep warm.

Make a 2-egg omelet, layering a little cheddar in the middle before you fold it over. Spoon some of the salsa on top and serve.

Makes enough salsa for 2 omelets.