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Tomatillos




Source of Recipe


Internet


List of Ingredients




They are also called tomate verde in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes. It now grows everywhere in the Western Hemisphere and is common in Texas gardens.

The fruit of the Tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.

Growing: When growing your own, they are ripe when the tomatillo fills out its papery husk but are still green in color. If they turn yellow, they are still useable but at this stage loose much of their tangy flavor. The plants will grow to a height of 3 to 4 feet. They are generally available from May through November and are drought tolerant.

Some people will let them ripen until they are yellow-white; some even turn purpole (the skin at least). The flavor of the fully ripe tomatillo is very sweet and adds an unusual taste to salsas.

Tomatillos are very easy to cook with because they don't need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. When growing your own fresh tomatillos, they are ready to harvest when the husks burst.

Purchasing: Choose small tomatillos. They are sweeter than the larger, golf-ball-size ones. The condition of the "husk" is a good indication of the freshness of the fruit. The husk should be light brown and fresh looking (not shriveled and dried). Unlike tomatoes, tomatillos should be firm and free of defects.

Storing: If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.

Equivilent: 1 pound fresh tomatillos equals 1 (11-ounce) can of tomatillos.

Preparing & Cooking: Remove the husks before using, the husks are inedible. Rinse before using as the tomatillo is covered by a sticky substance. Cook tomatillos either whole or cut into small pieces. Either way, steam them in a small amount of water in a covered saucepan for approximately 5 to 7 minutes. The result will be almost a ssauce consistency, with the tiny seeds and bits of skin giving texture. You can then add to other dishes or season with salt, pepper, and hot chiles to taste.



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