When I used to work for Weekly Reader (remember that from elementary school?), I would pass a fabulous little market on the way to and from work. Every so often, I would stop in and buy a few things. They had awesome fresh produce and an amazing selection of specialty products.Whilst browsing, I spotted a basket of green tomato-like veggies with a sticky, papery coating. It took a few more visits, but eventually I bought a few to try. And guess what? I totally loved them.
So, what are these tomatillos? They are a relative of tomatoes, and others in the nightshade category. To eat or cook with them, you remove the papery outer layer and wash them to remove any stickiness. Then you can eat them raw, roast them or whatever you please. The flavor is tart, but pleasant.
Tomatillos are fabulous in salsa. My favorite is Easy Tomato Tomatillo Salsa, which is a mild but flavorful blend of tomatoes, tomatillos, shallots, garlic and hot peppers. Want something spicier? Try using a hotter hot pepper -- the recipe calls for a jalapeño, which is relatively mild. Using a spicier pepper will raise the heat level of this salsa.
Easy Tomato Tomatillo Salsa is fabulous with tortilla chips, but also works great on tacos, nachos and more. Heck, try it on a burger with some melty cheddar.
Looking for more great ideas for using tomatillos? Tomatillo Chicken Enchiladas sounds amazing, as does Zucchini Blossoms and Tomatillo Soup. But next time I have extra tomatillos, I am heading straight for Grilled Chicken Salsa Verde.
Do you like tomatillos?
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.