In pre-Columbian Mexico the tomatillo was most likely
consumed in greater quantities than red tomatoes.
Although often mistaken for green tomatoes tomatillos
are actually members of the same botanical family as
gooseberries and not related to the tomato.
Pour the oil in a non-stick saucepan and saute the onion and garlic
for 3 to 4 minutes,
Add the tomatillos, chilis and water and cook over low heat for 10
Remove from heat and let cool, then stir in the cilantro, salt and
Chill in refrigerator for at least an hour before serving.
Makes approximately 2 cups.
Source: Authentic Southwestern Cooking by Lynn Nusom