Summer Succotash with Tomatillo Sauce
I’m not sure why tomatillos aren’t as popular as tomatoes around the world. They’re as easy to grow as tomatoes, and they’re even covered with a natural, papery husk to protect from bruising or the need to even rinse dirt off. Yet tomatillos don’t appear to be as well integrated into cuisines outside of Latin America, which is too bad, because I love their intense tanginess, and thick, jammy consistency when cooked. So I’m using them as a base for … Read More