Get ready to spice up your salsa with the zesty flavors of tomatillos! These little green gems are hitting their peak season at farmers markets, bringing a burst of tangy goodness to your kitchen. Dating back to the Aztecs, who cultivated them as far back as 800 BC in Mexico, tomatillos have a rich history and a unique charm.
- Tomatillos are the cool cousins of the nightshade family, making them close relatives to popular veggies like tomatoes, potatoes, peppers, and eggplants. But here’s a fun twist – tomatillos are ‘self-sterile,’ meaning you’ll need to have at least two plants hanging out together to get those delicious fruits.
- Let’s talk about the flavor explosion! Picture the tangy zest of a lemon combined with a subtle sweetness – that’s the delightful taste you can expect from tomatillos.
- Not only do they add an incredible taste to your dishes, but they also pack a nutritional punch. With just around 20 calories in a cup of raw tomatillos, they’re a guilt-free addition to your meals, and they boast a good amount of iron and vitamin A.
How to Select: When you spot these intriguing fruits at the market, look for vibrant green tomatillos that feel firm and fresh. Avoid those with dry or damaged husks, as it’s a clear sign that the fruit inside might not be in its prime. Keep an eye out for any yellow tomatillos too – those are a tad overripe and best left behind.
How to Prepare: Tomatillos come in their own natural packaging – a husk! It’s like unwrapping a little present from nature. Before you start cooking, though, don’t forget to remove the husk.
How to Store: Keep tomatillos in the refrigerator with their husks intact to keep them fresh for up to two weeks this way. However, if you remove the husk, pop them in a zip plastic bag, and they’ll last about three weeks in the fridge.
RECIPES: Click here for tomatillo recipes.
