Green tomatillos are related to tomatoes and have a tangy flavor with a hint of citrus.
Tomatillos are a relative of the tomato and are a member of the nightshade family. They were used by the Aztecs as early as 800 B.C. and are still a staple in Mexican cooking. The flavor of the tomatillo ranges from very tart to mild with a touch of lemon flavor.
Selection
Tomatillos are most commonly used green. Select firm fruit with a shiny green skin and a papery brown husk. Avoid spotted skin, shriveled husks or soft mushy fruit.
Storage
For the longest storage, remove the husk and refrigerate the fruit in a plastic bag for up to three weeks. If you prefer to keep the husk on, substitute a paper bag and use the tomatillos within two weeks. The paper bag wicks away moisture, preserving the husk. Freeze cooked or pureed tomatillos for up to three months.
Preparation
Remove the husk and wash off the sticky residue. If the husks are stubborn and tough to remove, soak them in warm water first to soften. The skin is edible and there are no seeds to remove. Simply chop or puree depending on the recipe. Tomatillos stay firm and crisp until cooked and then soften quickly. Use tomatillos raw in salsa and sauces to add crunch and a tangy flavor. Fire roasting tomatillos on a grill or under an oven broiler adds a smoky flavor. Roast the whole fruit until the skins begin to blacken. Make certain to use high heat; if the heat is too low, the flesh will turn mushy before the skins char. Cilantro, green chilies, lime and onion pair nicely with tomatillos.
Nutrition and Substitutions
Tomatillos are a good source of potassium and vitamins A and C. If you cannot find fresh tomatillos, look for them canned or use green tomatoes plus a squeeze of lemon.
Tags: tangy flavor