Meet the tomatillo–this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. This episode will show you where to find tomatillos, how to cook with them, and tips and tricks for creating amazing dishes.
22comments inEpisode 104: Tomatillos
My wife found another use for our garden tomatillas. She adds a few cut up, and bakes with our winter squash. They add a hint of citrus to the squash and extra moisture. So this works very well with buttercup squash, which tends to be too dry by itself. Love your show!
Maryann or Marianna
I loved this show today. I also love listening to you, your accent. I am certainly going to find some tomatillos…. Muchas gracias Pati!
I love your tomatilla jam recipe. I actually made it and
it came out great. Thanks.
Just one question. Can I add a little water to keep the jam
Yes you can, James. I’d recommend cooking it a little less, as it will thicken as it cools. So stop when it is still a bit runny.
Oops——now I see the recipes.
Disregard my earlier comment.
Oh good, I’m glad you see them now. I hope you have a chance to try them!
Thank you Pati
Pati what is the name you used for that cone of brown sugar and where can you get in NC I’am from Colombia and we call It panela and come like a brown brick.
Hola Joaquin, It’s called piloncillo! Look for it at your local Latin Market, or in the international section of your grocery store.
Tuned into PBS today and accidentally came upon your show. Que Bueno! I was delighted by your recipes today, and the cheerful way you presented everything to the viewers. Looking forward to each day’s recipe’s.
Thank you Stefanie!
Mi nombre es Bertha y yo vivo en Arlington, VA, yo soy maestra de matematicas y me gustaria filmar mis lecciones de matematicas, para que los ninos de otros lugares de los Estados Unidos y de Mexico puedan aprender matematicas con mis metodos de ensenanza. Me podrias ayudar a lograr esta meta que me estoy proponiendo? Mi numero de telefono es 703-553-5801.
Pati…After watching your wonderful show on tomatillos, I ran right out and bought the ingredients for your salsa verde. It was Simple and delish. Tomatillos rock! Thanks….Keith
Pati, I am from NM and had never had tomatillos prepared like this.. Excellent!!
I shared your recipe with my sister and they are excited to try it.
Glad I found your show.
Hi! I am soo excited that I found your show!! I have been intimidated by tomatillos for a long time. Not really knowing how to use them.After watching this episode I made the salsa with queso fresco and I loved it. I had previously tried the queso fresco and wasn’t sure about it until I ate this yummy dish. Your site is now my go-to site when I need to make my husband something mexican and delicious! Thanks for making this look easy enough for me to try. Next-The chicken tomatillo piloncillo dish. I cannot wait!
Embrace the tomatillo! Once you get used to cooking with it, I’m sure you will love it just as much as I do! That’s so sweet of you to compliment the site, thank you. I hope you like the chicken dish just as much!
Making the chicken this week. I love your show! Keep up the good work.
Hola Paty, tengo un pregunta..
Como le dices “tu” al tomato(ingles)?
tomate o jitomate?.
Se que depende del la zona donde vives.
Pero tu como le dices al tomato (Rojo)
Y tambien el verde chico (tomatillo)?
Gracias y buen dia!
Hi, discovered your wonderful show today – I tuned in just after you started the chipotle chicken. Have mercy! And the tomatillo & lime jam? O.M.Goodness, you’re making me loco! Couldn’t wait to get to your site and am thrilled at what I found here. Terrific.
When can we look forward to getting our itchy hands on that cookbook you’re writing? 🙂 Eager home cooks waiting ….
Will you be replacing the little graphics photos in the PBS recipes with nice photos of the dishes eventually? (please, I hope) I I do love a nice photo to store with the recipe — like the beauties you post with the blog recipes. (and thank you for that). I tried my best to get a good screen cap of the chipotle chicken as you transferred it to the serving plate. Only a side view, but still yummy-looking enough to make me wish I had some. By the way, it’s really a very nice touch to show a printed list of ingredients on screen. I was screen capping like crazy as didn’t know whether I’d be able to find the recipe otherwise and I can’t write fast enough to keep up with you. Don’t want to miss anything. Did I mention that I’m smiling?
Thanks so much for such a sweet comment. Hopefully the cookbook will be ready for you by next year, but I’ll let you know! I am wild about tomatillos too! Glad to hear you are enjoying the recipes.