Tomatillos are like sweet, but slightly sour, aggressive tomatoes with a firmer texture. This is my first time cooking or tasting them directly and honestly, they are very good but hard to describe. The flavour is truly unique.
After our visit to J’s parents last weekend we were lucky enough to leave with a bag of tomatillos straight from the garden. Since it was my first time using them I decided to make something simple – a fresh tomatillo salsa.
I did learn a few things about tomatillos in the process. Firstly, that although the fruit is edible tomatillos plants are entirely toxic, including the husk. Next, I assumed that storing them in the husks was the way to go, (natural tupperware?) but it is actually recommended to remove the husks and put them in the fridge for any long term storage. Lastly, I had to decide if I should skin them and if I should cook them, but after our tasting I chose to do neither. Apparently they can be quite acidic if left raw but I really enjoyed the freshness and I didn’t notice the skins. I will definitely try roasting them next time, to see how it changes the flavour. Anyone have any other favorite ways to use tomatillos?
Fresh Tomatillo Salsa Recipe
(makes 1 cup)
Turn the food processor on and put garlic, onion, and jalapeno through feed tube. Process for 5 seconds and turn off. Scrape down the sides. Put in tomatillos and cilantro and processed until combined but still chunky. Scrape down the sides again and give it one more pulse. Transfer to a bowl and stir in remaining ingredients. Season to taste. Cover and chill for 20 minutes.
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Toxic, as in poisonous and you die? or as in Toxic… the bathroom is ur best friend?
Hmm this whole toxic business has me weary to try this… but I always enjoy something sour and different.
The salsa isn't toxic, just the plant and leaves. It would be equivalent to getting a stomach ache from eating the tomato leaves or stem.
Don't be alarmed!
That steak fajita looks so great, and perfectly paired with the salsa verde. Bravo!
How lucky you are to have produce fresh from the garden. Tomatoes suffer so much in transit… although I suppose tomatillos aren't even related, right?
Cilantro and lime? I'm there!
I'll have to keep my eye open for tomatillos. I've always been curious about them but wasn't sure what to do with them. Now I know.
The salsa looks delicious and versatile. I have not tried tomatillos before but they sound interesting
I have heard of them, but have never tried them…..very interesting facts, thx for sharing!!!
Found your blog through someone else's. I just started a cooking blog myself and been interested in reading others!
I've never tried tomatillos but I have heard of them. I'll have to check it out now. I'm always up for a good salsa!
ghweiss – I am very very lucky! I only wished we lived closer to either set of parents as both have such beautiful veggie gardens, while mine suffers from severe lack of watering.
Charmian, Nina, noobcook – I would highly recommended them. I think they are my favorite new thing I have tried all year.
Susie – welcome to the community, it is a great thing to be part of!
I see tomatillos appear in the markets here fleetingly in late spring, but don't buy them because I wouldn't know what to do with then. Well, spring's coming up so I think this year I'll grab some and make salsa!
thanks for share good recipes with us
we hav some more recipes
We made a great pork stew that used Tomatillos. They add a great tang to the stew.
http://www.cookography.com/2009/green-chile-pork-posole
We have also made a salsa that used oven roasted tomatillos, which turned out great. It is pretty much the same thing except you char the tomatillos and jalapenos.
Looks amazing and this for us is a perfect "anytime condiment" it has become a new staple in the fridge and it is the best!
This looks yummy! I'm dying to try this amazing salsa recipe. I'll be sure to recommend it at Homemade-Recipes.com
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