Happy Friday folks,

Today we're going to look at the tomatillo!  I think it's good to introduce a new fruit or vegetable and some ways to use it every now and then don't you?  The only thing I've had using the tomatillo is salsa, which I'm sure many of you have as well.  Let's take an even closer look at the tomatillo.
The tomatillo is also known as the Mexican Husk Tomato and the Tomato Verde. The fruit fills as it matures and oftentimes bursts through the papery husk. 

When selecting tomatillos, look for those that are dry and free of mold with tightly fitting husks.  Store them in an open air container or in the crisper drawer for 2-3 weeks. 

Tomatillos are saturated fat, cholesterol and sodium free.  They are low in fat and calories and a good source of Vitamin C.  The same way you prepare tomatoes, you can do the same with tomatillos whether it be baked, sliced or braised.  Check out the following recipe from by way of the Produce for Better Health Foundation.


Preparation Time: 15 minutes plus chilling time  
  • 7 medium tomatillos
  • 1 jalapeno pepper, seeded and chopped
  • 1 clove garlic, peeled and chopped
  • 1 medium tomato, peeled, seeded and chopped
  • 3 tablespoons chopped cilantro leaves
  • ¼ cup finely chopped onion
  • 1 teaspoon lime or lemon juice
  • 1/8 teaspoon salt
Preheat broiler. Remove tomatillo husks, rinse under running water then wipe to remove stickiness. Place tomatillos in a single layer on a baking sheet with sides. Broil until slightly charred, turning once, about 7-8 minutes. Cool on baking sheet. Place tomatillos with juice in blender. Add remaining ingredients and blend to a chunky pureé. Chill for at least an hour to allow flavors to blend. Adjust seasoning if necessary.