Although they are widely available in the US, I don’t think I have met\u00a0more than a couple people here who use fresh tomatillos in their\u00a0cooking. It may be partly because people are not familiar with them or how to cook them, but…. they are not an appealing ingredient as far\u00a0as looks go with the first impression! But let me tell you why you should definitely give them a try.<\/p>\n
They are from the tomato family, but are much firmer than red tomatoes and less juicy. They are green and covered with a\u00a0papery husk, that tends to be speckled with dirt and sometimes randomly\u00a0torn or stuck to the flesh of the tomatillo. This is because the skin\u00a0of the tomatillo is a bit sticky and waxy. They also have a somewhat\u00a0humid aroma, from the moisture caught in between the skin and the husk\u00a0along their travels and storage time.<\/p>\n
However, don’t let yourself be deceived by their cover and first\u00a0appearance. Once you bring them home, peel the husk and rinse them off,\u00a0you will see what a beautiful ingredient they are. They have a sensuous\u00a0shape and a deep green shiny color. You will see even more beauty\u00a0once you try their flavor and see all the things you can use them for.<\/p>\n
In\u00a0my opinion, they are one of the most unique ingredients in Mexican\u00a0cooking. A bit tart, in a very peculiar way, they work wonderfully along spicy and sweet ingredients.<\/p>\n
To buy them,\u00a0don’t be shy about touching them. You have to confirm they are\u00a0firm, with a bright green color and not mushed, wrinkled or colorless,\u00a0signs of being old and bitter. They should be fresh and you can tell by\u00a0the husk which should be papery, regardless if it sticks to the\u00a0tomatillo or not. So grab the tomatillo and peek inside the husk to see\u00a0what you are getting before you put it in your basket!<\/p>\n","protected":false},"excerpt":{"rendered":"
Although they are widely available in the US, I don’t think I have met\u00a0more than a couple people here who use fresh tomatillos in their\u00a0cooking. It may be partly because people are not familiar with them or how to cook them, but…. they are not an appealing ingredient as far\u00a0as looks go with the first impression! But let me tell you why you should definitely give them a try.<\/p>\n","protected":false},"author":1,"featured_media":21321,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[1936],"tags":[],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[1904],"region":[],"time":[],"series":[],"yoast_head":"\n