What are Tomatillos!!!!!

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This post was originally posted in 2012!  


TOMATILLOS!!!


Hi Guys, Brooke here. So the word is out. You will all be getting Tomatillos in your share this week!


Taken at Cecerelli's Farm in Northford, CT

   These are some photos I took a couple weeks ago when Nelson gave me and Brad a tour of Cecerelli's Farm. To right you can see how the tomatillos grow in little lantern-like bulbs. Once the fruit is ripe it will burst through it's lattern (more accurately referred to as it's "husk") notifying you that it is ready to be picked! - as seen in the photo to the left.
             
 

Taken at Cecerelli's Farm in Northford, CT




   Although tomatillos are related to tomatoes, they are actually a fruit in the nightshade family. They are often mistaken for green tomatoes but they are noted to have more of a tart flavor that is fruitier and more acidic. They are a staple in Mexian cooking and chances are if you've ever had any green Mexican sauces or dips, tomatillos were among the ingredients used to make it. The most common thing to make with tomatillos is Salsa Verde (I have included a recipe below) but you can also use them in Tomatillo & Cilantro Pesto, Mexican pizza *this recipe calls for corn as well as tomatillos!, or Roasted Tomatillo Chicken Soup.

Below is a Tomatillo Salsa recipe that was featured in the NY Times:




Tomatillo Salsa

Yield About 2 cups
Time 10 minutes plus one hour

You can add chopped avocado as well, or increase the proportion of onion, poblano or garlic. You can even throw in some ripe or green tomatoes if you like.
Ingredients
  • 2 cups husked, rinsed and chopped tomatillos (or use 1 1/2 cups tomatillos and 1/2 cup cored and chopped ripe or green tomatoes)
  • 2 medium poblano or other mild green fresh chilies, optional, preferably roasted and skinned
  • 1 teaspoon minced garlic, or to taste
  • 1/4 cup chopped white onion
  • Salt and pepper to taste
  • Cayenne or minced jalapeño to taste, optional
  • 1 tablespoon fresh lime juice, or to taste
  • 1/4 cup chopped fresh cilantro leaves.
Method
  • 1. In a bowl, combine tomatillos, poblanos if you are using them, garlic, onion, salt, pepper and cayenne or chili. Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before serving).
  • 2. Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro. Serve.
Let us know what you do with your tomatillos!!
-B

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