Tomatillos
(toh-MAH-TEE-yos)
Tomatillos are relatives of the tomato family, and provide the tart flavor included in many green sauces - also referred to as tomates verdes, fresadillas, tomates de cascara.
Tomatillos are considered an essential ingredient in salsa - tomatillos are low-growing bush plants that generally do not grow more than 2 feet high. Tomatillos are native to Central America, and date from 900 BC - the Aztecs used tomatillos in pre-Columbian times, and much more of this fruit was used at this time than the tomato.
Tomatillo means "little tomato" in Spanish, and are referred to as jamberry and husk tomato. A paperlike husk covers the smooth, plump tomatillo, and they look like a small green lantern. Tomatillos are generally picked green, although they turn yellow when ripe - the ripe fruit is seldom brought to market, and a good indication of non-fresh fruit is when the husks turn a greenish brown.
Salsa Cruda (a fresh salsa), and Salsa Verde (a cooked green sauce used in many South American dishes) incorporate this distinctively tart fruit that has a slight lemon flavor - they contain a pectin-like substance that thickens the sauces or salsas when refrigerated.
Tomatillos are full of potassium - over 90 milligrams per medium tomatillo! Good amounts of vitamin C (4 mg), calcium (2.4 mg), folic acid (2.5 mg), and approximately 40 IUs of vitamin A are included in a medium-sized Tomatillo - they are loaded with great nutritional value! Note: the picture above is the Purple DiMipa variety of tomatillo.
When preparing tomatillos, remove the husk and rinse thoroughly - tomatillos tend to have a sticky surface, which is normal for this fruit. Chop and add to fresh salads, include in raw soups when you want a lemony accent - begin with one piece, and blend well - adjust taste and add more fruit if desired. A great salsa includes freshly chopped tomatillos, tomatoes, onions, jalapenos, cilantro, fresh lime juice, cayenne pepper, garlic, and whatever additional ingredients you want to make a terrific fresh, home-made salsa - be creative - fresh salsas will store well in the refrigerated for two weeks, and the flavors will become more intense after preparation. Options for the best fresh salsa: fresh parsley, ground cashews, pecans, walnuts, paprika, minced red, yellow or orange peppers, shredded carrots.
Fresh tomatillos are delicious in vegetable/tofu or tempeh stir-fries - simply add to other fresh vegetables with a small amount of olive or grapeseed oil to begin the process. Note: tomatillos are full of water, so be careful not to add a lot of liquid to stir-fries.