Tomatillos are small green or yellow fruits that resemble tomatoes, only they come in a papery husk. It is an ingredient that is often used in Mexican food. Yellow when ripe, most people use tomatillos when they are still green because they are easier to slice. The papery husk is similar to the appearance of the Chinese Lantern plant that is often grown for ornamental reasons. In fact, they are cousins, though the Chinese Lantern's fruit is tasteless.
They are a bit acidic with a touch of lemon flavor. It is a common ingredient in salsa and other dishes that need to brighten their taste. Tomatillos and tomatoes are related. The Aztecs grew them to eat as early as 800 BC. They have been a popular food in Latin America ever since. They grow wild in Mexico. Domesticated varieties have very little differences.
These tart fruits are also known as husk tomatoes or jamberries. They have a thickening substance in them similar to pectin that thickens salsas and sauces once they are cooled. The tomatillo is low in calories. It is also high in potassium, vitamins A and C, folic acid and calcium.
They play an integral part in Mexican food history. Be a part of history and use them in your recipes. Add them to salads, salsa, or any other raw dish to add a new, tangy taste.
Chop them and add them to your stir fries. They are tasty when combined with bell peppers, onions, garlic, and other veggies for a quick side dish. They are simple to prepare; just remove the husk and wash them. It is normal for the surface to feel slightly sticky.
As mentioned earlier, salsa verde would not be what it is without them. This green sauce is most frequently served over enchiladas, burritos and other dishes. To make the sauce, combine your tomatillos with garlic, onions, cilantro, salt, pepper, and chilies. Let them cook for a few minutes over low heat to blend flavors.
You can make jam from them too. Add some depth by using some cloves or cinnamon during the cooking. Serve it as a savory glaze or condiment with beef, lamb, or pork. It is wonderful roasted onto the meat. If you have too many tomatillos, you can freeze them whole until you want to use them.
Tomatillos can be found in specialty markets, some grocery stores and farmer's markets. You want a firm fruit with snug husks. Look for husks that are pale brown or green. You can keep them in a paper bag in the refrigerator... keep the husks on. They will keep up to a month.
While most of the tomatillos in the United States are grown in Texas and California, they can be grown almost anywhere. They do fine in any place you can grow tomatoes. It likes full sun and moist soil.
They are a bit acidic with a touch of lemon flavor. It is a common ingredient in salsa and other dishes that need to brighten their taste. Tomatillos and tomatoes are related. The Aztecs grew them to eat as early as 800 BC. They have been a popular food in Latin America ever since. They grow wild in Mexico. Domesticated varieties have very little differences.
These tart fruits are also known as husk tomatoes or jamberries. They have a thickening substance in them similar to pectin that thickens salsas and sauces once they are cooled. The tomatillo is low in calories. It is also high in potassium, vitamins A and C, folic acid and calcium.
They play an integral part in Mexican food history. Be a part of history and use them in your recipes. Add them to salads, salsa, or any other raw dish to add a new, tangy taste.
Chop them and add them to your stir fries. They are tasty when combined with bell peppers, onions, garlic, and other veggies for a quick side dish. They are simple to prepare; just remove the husk and wash them. It is normal for the surface to feel slightly sticky.
As mentioned earlier, salsa verde would not be what it is without them. This green sauce is most frequently served over enchiladas, burritos and other dishes. To make the sauce, combine your tomatillos with garlic, onions, cilantro, salt, pepper, and chilies. Let them cook for a few minutes over low heat to blend flavors.
You can make jam from them too. Add some depth by using some cloves or cinnamon during the cooking. Serve it as a savory glaze or condiment with beef, lamb, or pork. It is wonderful roasted onto the meat. If you have too many tomatillos, you can freeze them whole until you want to use them.
Tomatillos can be found in specialty markets, some grocery stores and farmer's markets. You want a firm fruit with snug husks. Look for husks that are pale brown or green. You can keep them in a paper bag in the refrigerator... keep the husks on. They will keep up to a month.
While most of the tomatillos in the United States are grown in Texas and California, they can be grown almost anywhere. They do fine in any place you can grow tomatoes. It likes full sun and moist soil.
About the Author:
Mexican drink recipes include such tasty treats as limeade, agua fresco, horchata, margaritas and tequila. Fruit plays a big part in many Mexican beverages. Enjoy many of them as a refreshment on a hot day or to cool down your tongue after a spicy meal.
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