Arrrrriba!!!! Last week I ordered 3 meal kits through Good Food. I was in a bit of a dinner slump and quite frankly; I needed someone else to decide what to make for dinner. Anyway, one of the recipes included a tomatillo sauce and I realized that although I have eaten tomatillos, I have never really cooked with one!
The tomatillo is pretty unique. It grows within it’s own leafy, papery husk which is pretty cool. All you have to do is slide off the husk and wash off the slightly sticky green fruit that is underneath. The tomatillo is often compared to a tomato, but it has its own identity. Tomatillos have a less sweet flavor and are slightly more acidic, which makes them very versatile in sauces of all kinds.
Here’s a guide from “What’s Cooking America” (https://whatscookingamerica.net/tomatillos.htm) which outlines the various ways you can prepare them:
Raw – Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor.
Blanching – Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe.
Fire Roasting – Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos will turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor.
Dry Roasting – This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.
Have you cooked with tomatillos before? Let me know in the comments below!
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