Tomatillos
Then there are Tomatillos. No substitute for tomatoes but another wonderful summer treat none the less. I love Mexican food and Mexican inspired dishes. Tomatillos are an essential ingredient in Mexican sauces and salsas.
Storage and Preparation:
Tomatillos should be stored like a tomato, on your kitchen counter at optimally 60 degrees. Commonly known as "Husk Cherry," they are best-eaten sautéed, roasted or fried. They are a bit tart eaten raw. If you know any raw recipes please let me know. Below is my favorite salsa recipe of all time Tomatillo Mint salsa. For more recipes consult Diane Kennedy's books on her culinary experience from Mexico. She has the best tricks for making amazing salsa.
Recipe
Tomatillo Mint Salsa
1 pound Tomatillos, cubed
1 medium onion diced
1/4-cup mint washed (any of the basil flavors would work well for this)
2-tablespoon fresh squeezed limejuice
Salt to taste
Sauté the onion and tomatillo in a pan until onions become clear. Add all ingredients to blender and puree. Serve chilled with a spoonful of sour cream.
Add a bit of hot pepper to the pan for heat. Roasting the hot peppers beforehand will give you a more intense flavor.
If you would like to can this mixture, simply add all the ingredients to food processor without cooking. The salsa will cook in the canner. This a wonderful winter treat, summer trapped in a jar.
Other Recipe Ideas:
- Great sautéed and added to eggs.
- Awesome to add to a tamale casserole.
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