I like to challenge myself with unfamiliar ingredients.  I often pick up items new to me and google what to do with them when I return to the kitchen.  Some experiments (cooking with okra) demand further research and practice.  

Today it was time to transform tomatillos.  I love salsa verde but have always skirted the papery-wrapped pequeno green tomatos with no idea as to prep or cook.

This was a mistake.

Rough-chop onion, tomatillos, chilis, olive oil and some cumin/cilantro (or coriander if your cilantro has succumbed to this heat) wih a pinch of salt, blend and serve with my husband’s “boss rotisserie chicken, as A would say.

Delish. And as always, GF.