At the nearby Findlay Market, the tables were filled with baskets of tomatillos—the tiny but unique Mexican fruit that is packed with flavor. Their name translates to “little tomato.” It’s an easy fruit to use (yes, it is a fruit) and is always in abundance during late summer. Tomatillos are wrapped in a thin husk and underneath the fruit revealed looks like a bright green tomato. Dense in structure with an acidic bite, the tiny tomatillo is the perfect ingredient to use for us salsa enthusiasts.

INGREDIENTS

1 pound tomatillos, husked and rinsed

1 jalapeño, stemmed and seeded

1 medium onion, peeled and quartered

4 peeled garlic cloves

1 tablespoon kosher salt

1/2 bunch of cilantro, cut majority of stems off

DIRECTIONS

1. Bring a pot of water to boil. Simmer tomatillos for up to 10 minutes until tomatillos softened.

2. Add tomatillos, jalapeño, onion, garlic and kosher salt and cilantro in blender. Pulse until smooth.

Yield: Quart jar

Serve on Braised Pork Shoulder or with tortilla chips