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