I have decided, since I am trying to incorporate a variety of fruits and vegetables into my diet, that I am going to do a vegetable/fruit of the week. Every Monday I will be posting a fruit or vegetable along with details on what it is, where it can be found, and of course what sort of dishes can be made with it. I think it is important as a good cook to know your fruits and vegetables.Since the majority of these items probably cannot be found in the produce aisle at my local grocery store I won't be posting my experiences with them but I promise, if I can find them, I will use them and post about them. Today's vegetable is the tomatillo. 
The tomatillo is a plant of the Solanaceae (nightshade) family, related to tomatoes, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine.
The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit. Other parts of the tomatillo plant contain toxins, and should not be eaten.
Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.
Information provided by: Wikipedia
Mexican Take-Out Tomatillo Salsa
Ingredients:
12 ounces tomatillos, husked and rinsed (6 to 10)
2 serrano chilies (I suggest using Jalapenos if you don't like things too hot)
1/2 cup chopped fresh cilantro
1/2 medium white onion, minced (1/2 cup)
4 garlic cloves, chopped
2 tablespoons fresh lime juice
2 tablespoons cider vinegar
1/4 teaspoon salt, plus more if needed
1 teaspoon sugar
2 tablespoons vegetable oil
Directions:
1.)Preheat the broiler. Line a 13 x 9-inch pan with foil.
2.)Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
3.)Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
4.)Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
5.)Heat the oil in a medium skillet set over medium heat. Add the tomatillo puree and bring to a boil. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes. Remove from the heat and taste for seasoning; adjust if necessary. Transfer to a serving bowl and serve at room temperature or chilled.
6.)Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.
*I found this recipe off of another favorite website of mine, recipezaar.com. It looks really yummy and I plan on trying it out as soon as I can find some tomatillos. Daniel and I are both really big salsa fans and we have never had one made from tomatillos. I can't wait!!
Now if your like my Mother-in-Law, you add rice to your cabbage rolls, which is missing from this soup. We never made it with rice but it is completely up to you. If you do decide to add rice I would suggest adding about a cup or so of uncooked rice. It will cook in the broth, but it may require you adding more V8 juice to compensate for the broth that the rice will absorb.
