Ways To Use Tomatillos & The Difference Between Tomatoes & Tomatillos - The Nibble Webzine Of Food Adventures Ways To Use Tomatillos & The Difference Between Tomatoes & Tomatillos
 
 
 
 
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


Also visit our main website, TheNibble.com.





Ways To Use Tomatillos & The Difference Between Tomatoes & Tomatillos

The tomatillo, like the tomato, is an edible berry—it’s the size of cherry tomatoes. (Trivia: the original tomatoes were the size of cherry tomatoes, and were developed into larger sizes).

Round and tart, it is erroneously thought of as a green tomato; and is called a husk tomato, a Mexican tomato and other names.

Tomatillos were a staple of Maya and Aztec cuisines. They are still enjoyed today in chili, enchiladas, gazpacho, guacamole, salsa verde and tostadas, among other specialties.
 
 
THE DIFFERENCE BETWEEN TOMATOES & TOMATILLOS

While both tomatoes and tomatillos originated in Latin America (the tomato in Peru and the tomatillo in Central America), they are second cousins. They share a botanical family, Solanaceae (the Nightshade family), but belong to different genuses.

  • The tomato’s genus and species is Solanum lycopersicum. The tomatillo is Physalis ixocarpa, and is closely related to the smaller, sweeter cape gooseberry.
  • Like the orange-colored gooseberry, the tomatillo is surrounded by a papery husk.
  • The ripe tomatillo can be green, purple, red or yellow.
  •  
     
    COOKING WITH TOMATILLOS

    It’s very easy to cook with tomatillos: They don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked.

    You can incorporate tomatillos in different ways:

  • Raw, they add a fresh, citrus-like flavor to sauces.
  • Blanched, they are more mellow. Boil in water for five minutes or until soft. Drain and crush or purée.
  • Fire roasted under the broiler or over an open flame, the charred skins will give sauces a smoky flavor.
  • Dry roast them for an earthy, nutty flavor. Place the tomatillos in a cast iron or other heavy pan; roast over low heat for 20 to 30 minutes, turning occasionally.
  •    
    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/tomatillos goodeggs 230
    [1] Fresh tomatillos in their papery husks (photo © Good Eggs).


    [2] It’s easy to see why people confuse tomatillos with cherry tomatoes (photo © ).

     
    Beyond Mexican and Tex-Mex dishes, you can create a fusion dish, adding tomatillos to anything that begs for a tart accent and green color. We just finished the last bite of a tomatillo quiche for breakfast.
     
    Just remember to remove the husk and rinse the berries before using the tomatillos.

     


    [3] One of the easiest ways to enjoy tomatillos: Make salsa verde. Here’s a recipe from Domenica Cooks. She serves it with seared sea scallops (photo © Domenica Cooks).


    [4] Chef Missy Robbins combines salsa verde with anchovies, bread and butter. Here’s the recipe from her cookbook, Breakfast, Lunch, Dinner…Life (photo © Rizzoli Publishing).

     

    WHERE TO START?

  • Start with breakfast: Add tomatillos to omelets, scrambled eggs or Huevos Rancheros; or grill or sauté them and serve as a side with the eggs.
  • Make salsa verde as a condiment for eggs or anything else: fish and seafood, meat and poultry, rice and grains, sandwiches, vegetables.
  • Make corn salad or salsa or guacamole
  • Add them to any Tex-Mex dish.
  • Slice them as a soup garnish.
  • Use them as a drink garnish for Bloody Marys and Margaritas.
  •  

    RECIPE: SALSA VERDE

    For an easy salsa verde, remove the papery tomatillo husks and roast the tomatillos for a few minutes.

    Then, blend with lime, cilantro and green chiles to taste.

    You can use salsa verde on just about any savory dish, and of as a snack with chips raw vegetables.

    Turn it into a creamy dip with a bit of sour cream or plain yogurt.
     
     
    MORE TOMATILLO RECIPES

  • Ají Sauce, a favorite hot sauce in Ecuador and Peru
  • Enchiladas Suizas
  • Gazpacho Verde
  • Salsa
  • Tomatillo Guacamole
  • Tomatillo Guacamole With Roasted Corn
  • Tostadas
  •  
     
    > THE DIFFERENT TYPES OF SALSA

     

      

    Please follow and like us:




    Comments are closed.

    The Nibble Webzine Of Food Adventures
    RSS
    Follow by Email


    © Copyright 2005-2021 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.