Tomatillos are the Mexican version of a green tomato. To me, they taste like a cross between a green apple and a ripe red tomato. You can eat them raw or cooked, just like a gringo green tomato. This recipe is very versatile and can be used as a salad dressing or as a sauce for fish or chicken or even as a dipping sauce for veggies. We also used it on a crab tostada.
8 medium tomatillos, chopped
2 cloves garlic, chopped
1/2 cup unsweetened yogurt (using Greek style will make this thicker)
1/2 cup mayonnaise
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 cup packed fresh cilantro (or parsley)
1/2 teaspoon dried dill
Tomatillos come in a paper like husk and are kind of sticky underneath. Peel this husk off and rinse the fruit well. Place all ingredients in the blender and blend well until you have a somewhat smooth consistency. Enjoy this topping as you wish.
by Shelly Johnson