When I was growing up, my Cuban family didn't really ever eat or cook with tomatillos. Shortly after we came to the U.S., though, I started seeing these "green tomatoes" everywhere. At first, I honestly thought they were just not ripe tomatoes and I avoided them. I mean, I love the juiciest, reddest, so-ripe-you-can-bite-them-like-an-apple tomatoes, so why would I waste my time on the not ripe version?
In this week's Latin Ingredient of the Week, I'm here to let you know that the tomatillo is actually part of the nightshade family, but it's NOT a tomato. They were first cultivated by the Aztecs and can be identified by their slightly smaller size and the paper husk that they typically come in. So how do you choose the right ones?
And, most importantly, how do you make the perfect salsa verde with them? Read on!
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To select the right ones, make sure you buy green tomatillos with green husks. If they're yellow with brown husks, then they're pretty much past their prime. Once you buy them, stick them in the fridge, where they will keep for up to 2 weeks, and don't take the husks off until you're ready to cook with them. The husks will keep the tomatillos' freshness until you're ready to roast them, throw them into your guacamole or make the delicious (and classic!) salsa verde recipe, below.
Ready to enjoy them? I know I am
Salsa Verde, a.k.a. Green Tomatillo Salsa
__Ingredients:__8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeño), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt
Get the full recipe directions from Rick Bayless/FoodNetwork.com.
Image via Food Network
