Ingredients

• 1/2 vanilla bean, halved lengthwise
• 1/2 pound small fresh tomatillos, husked, rinsed, and coarsely chopped
• 1/4 pound piloncillo* (unrefined brown sugar; sometimes called panela*), coarsely chopped (about 3/4 cup)
• 1/4 cup water
• 2 tablespoons sugar
• 1 (1-inch) piece cinnamon stick

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Instructions

1. Makes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
2. Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
3. *Available at Latino markets and some supermarkets.