Tomatillos are members of the berry family that resemble small green tomatoes. Their flavor is distinct, though not hot. This makes an exotic sauce for enchiladas or an offbeat dip for nachos. Look for fresh tomatillos in the late summer and early fall farm markets.

Yield: about 2 cups

• 2 tablespoons olive  oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound fresh tomatillos, husked
• 1 fresh jalapeño pepper, seeded and minced,
  or one 4-ounce can chopped mild green chiles
• 1/4 cup fresh cilantro leaves
• 2 scallions, coarsely chopped
• Juice of 1/2 lime
• 1/2 teaspoon salt

Heat the oil in a medium saucepan. Add the onion and garlic and sauté over medium-low heat until the onion is translucent.

Transfer the mixture to a food processor along with the remaining ingredients. Process until coarsely pureed. Transfer back to the saucepan and bring to a simmer. Simmer gently, covered, for 15 minutes. Let cool to room temperature or chill before serving.

• Here are lots more recipes for salsas, chutneys, and relishes. ^[1]