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You may have seen those small green or yellow fruits that look like tomatoes, only they have a papery husk on them. These are tomatillos, and they are often used in Mexican food. They turn yellow when ripe, but most recipes call for green tomatillos. Green fruit is easier to slice and has a tarter flavor. The husk is similar to the orange Chinese Lantern plant. They are actually related, though the fruit from the Lantern plant has no flavor.
The flavor of a tomatillo is slightly acidic with just a dash of lemon taste. It is often used in salsa and other dishes to add a brightness to the flavor. They are related to tomatoes. They were grown by the Aztecs as long ago as 800 BC. They have been popular in Mexican and Latin American cuisines for generations. It grows wild in many Mexican fields, although the domesticated varieties you will see in the United States have very little difference between them.
Also known as jamberries or husk tomatoes, these small tart fruits contain a substance similar to pectin that thickens sauces and salsas when they are put in the refrigerator. Low in calories, the tomatillo is rich in potassium. It also contains vitamin C, folic acid, calcium, and vitamin A.
Mexican food history is full of tomatillos. You can follow in their footsteps and use them in many Mexican recipes. You can also try them in many of your other favorite recipes for a different taste. Add them raw to salads, salsa, or any raw vegetable dish to add some tangy flavor.
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.
They are a traditional ingredient in salsa verde... that green sauce you may see served on burritos, enchiladas, and tacos. Simply combine the chopped tomatillos with onions, garlic, cilantro, Serrano chilies, pepper and salt and cook them for a few minutes on low heat.
Tomatillo jam is a wonderful recipe that is highlighted by a sprinkling of cinnamon and clove during the cooking process. Use it as a savory jam with meat and other dishes, like you would with mint jelly. You can also add them to sauces and glazes that are baked on meats. They can also be frozen whole until you are ready to use them.
You can pick up tomatillos in some supermarkets, specialty markets, and farmer's markets. Pick out your fruit by looking for snug-fitting husks. The husk should be green or pale brown. They keep longer in the fridge if you do not peel the husks off and keep them in a paper bag. They can be stored for as long as a month.
Tomatillos grown in the United States usually come from California and Texas. You can grow your own in most regions of the country. They do surprisingly well in cooler climates. Treat it like a tomato plant and it will do fine.
The flavor of a tomatillo is slightly acidic with just a dash of lemon taste. It is often used in salsa and other dishes to add a brightness to the flavor. They are related to tomatoes. They were grown by the Aztecs as long ago as 800 BC. They have been popular in Mexican and Latin American cuisines for generations. It grows wild in many Mexican fields, although the domesticated varieties you will see in the United States have very little difference between them.
Also known as jamberries or husk tomatoes, these small tart fruits contain a substance similar to pectin that thickens sauces and salsas when they are put in the refrigerator. Low in calories, the tomatillo is rich in potassium. It also contains vitamin C, folic acid, calcium, and vitamin A.
Mexican food history is full of tomatillos. You can follow in their footsteps and use them in many Mexican recipes. You can also try them in many of your other favorite recipes for a different taste. Add them raw to salads, salsa, or any raw vegetable dish to add some tangy flavor.
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.
They are a traditional ingredient in salsa verde... that green sauce you may see served on burritos, enchiladas, and tacos. Simply combine the chopped tomatillos with onions, garlic, cilantro, Serrano chilies, pepper and salt and cook them for a few minutes on low heat.
Tomatillo jam is a wonderful recipe that is highlighted by a sprinkling of cinnamon and clove during the cooking process. Use it as a savory jam with meat and other dishes, like you would with mint jelly. You can also add them to sauces and glazes that are baked on meats. They can also be frozen whole until you are ready to use them.
You can pick up tomatillos in some supermarkets, specialty markets, and farmer's markets. Pick out your fruit by looking for snug-fitting husks. The husk should be green or pale brown. They keep longer in the fridge if you do not peel the husks off and keep them in a paper bag. They can be stored for as long as a month.
Tomatillos grown in the United States usually come from California and Texas. You can grow your own in most regions of the country. They do surprisingly well in cooler climates. Treat it like a tomato plant and it will do fine.
About the Author:
Want to try some easy Mexican food recipes? Surprise your family with a creamy flan or a delicious empanada recipe. These foods are more than Mexican fast food. They contain the true flavors of this rich, complex cuisine. Once you try them, you'll understand the difference.
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