Experiment with a tomato-like alternative when cooking Spanish style dishes. It can be baked, broiled, or braised. If consumed raw, expect a citrus tangy flavor. They are good sources of niacin, potassium, vitamin C, vitamin K, and fiber. Tomatillos are in season during the summer. When shopping, choose a tomatillo that is firm and in its husk. It can be stored at room temperature for about 1 week. Remove the outer and wash well prior to cooking. They can be used in omelets, to make salsa, in a vinaigrette, or salad toppers. Try the roasted tomatillo salsa recipe below from in a new tab).

7 medium tomatillos

1 jalapeno pepper, seeded and chopped

1 clove garlic, peeled and chopped

1 medium tomato, peeled, seeded and chopped

3 tablespoons chopped cilantro leaves

¼ cup finely chopped onion

1 teaspoon lime or lemon juice

1/8 teaspoon salt

  1. Preheat broiler
  2. Remove tomatillo husks, rinse under running water then wipe to remove stickiness
  3. Place tomatillos in a single layer on a baking sheet with sides
  4. Broil until slightly charred, turning once, about 7-8 minutes
  5. Cool on a baking sheet
  6. Place tomatillos with juice in a blender and add the remaining ingredienBlend to a chunky pureé
  7. Chill for at least an hour to allow flavors to blend. Adjust seasoning if necessary.