Foodie Word- Tomatillo

With our insatiable appetites for the variety modern dining has to offer, it’s little surprise that just one of anything isn’t enough anymore. Today, we prefer a flight of beers for tasting, a trio of crème brûlées for dessert, and a duo of salsas to dip our chips in.

While red tomato salsa remains a perennial favorite, I’ve heard some passionate discourse on the relative newcomer, tomatillo salsa. Tomatillos (say: tohm-ah-TEE-ohs) are essentially Mexican green tomatoes, and belong to the same nightshade family as other tomatoes. They resemble small green tomatoes in size, but are incased in a parchment-like paper husk that must be peeled away before eating. Although tomatillos can ripen to yellow, they’re usually used while still firm and green.

When buying tomatillos, look for ones with dry, tight-fitting husks. Once you get them home, they’ll keep in a paper bag in the fridge for up to a month. Tomatillos can be used raw or fresh and are also available canned in many ethnic supermarkets. Rich in vitamin A and containing a good amount of vitamin C as well, tomatillos are flavorful and healthy fruits with a great degree of versatility.

Simmered Tomatillo Salsa

1 lb. fresh tomatillos, husked, rinsed, and quartered
1 fresh jalapeno pepper, seeded and chopped
½ large white or red onion, cut into wedges
2 garlic cloves, chopped
½ c. water
1 tsp. sea salt, plus more to taste
handful fresh cilantro leaves, roughly chopped
1 tbsp. fresh lime juice

Coarsely purée the tomatillos, jalapeno, onion, garlic, water and 1 teaspoon salt in a blender or food processor. Transfer to a large heavy skillet and simmer over medium heat, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and let cool, then stir in cilantro, lime juice, and more salt to taste. Serve with corn tortilla chips.