Well Seasoned Blog

Tomatillos have to be one of my favorite farmer’s market find of the season…each Wednesday the green-thumbed crew from Glenwood Organic Farms turn up at the Langley Community Farmers Market with fresh green tomatillos.  I stand back and watch the market shoppers who stop to check them out, some know what they are and have decided they don’t like them or want them and move on.  Some customers engage their shopping mates in a debate over what they might be and others could really care less.  It’s fascinating to see people interact with what they find to be a strange or new ingredient.

I don’t think they are the least bit strange and look forward to my weekly fix.  Tomatillos are closely related to tomatoes.  The fruit itself is bright green, they are a bit larger than a cherry tomato and the flesh is slightly meatier.  They grow inside a light brown paper like husk that peels away easily from the tomatillo and should not be eaten.  When you are picking out your tomatillos you want to look for smallish ones…they are a little bit sweeter than the larger ones, with blemish free skins much the way you would choose a nice tomato.

Before you use them, you will want to remove the husk and give them a wash. Tomatillos don’t need to be peeled or seeded, if you are eating them raw you might find them a little tart, almost citrusy so that tartness will need to be balanced in your recipe with a little honey or sugar.  To sweeten them up a little, I love roasting them on the BBQ or under my broiler at about 500 degrees.  I cut them in half or quarters depending on the size and cook them just until the skin is charred, let them cool and add them to salsas or salads for a smoky kick.

If you get to the market but can’t eat your fresh tomatillos right away and you need to store them, remove the husks, wash them and keep them in a sealed plastic bag in the refrigerator.  If you have a bit of spare time and want to stock up on these tasty treasures, you can remove the husk and freeze them sliced or whole – raw or roasted.  You’ll be rewarded for your effort in February when your homemade salsa has the crunchy, tart addition of a Langley grown tomatillo.  Give ‘em a go…I think you are going to love them !

Fresh Tomatillo Salsa – Salsa Verde    Makes 3 cups.

1 ½ lbs of fresh tomatillos

½ cup finely chopped sweet onion

½ cup fresh cilantro leaves

½ cup fresh parsley leaves

2 Tbsp fresh squeezed lime juice

2 teaspoons honey

2 fresh Jalapeño peppers stemmed, seeded and chopped

Salt & pepper to taste

Start by removing the papery husks from tomatillos and rinse well. Cut them in half and place cut side down baking sheet. Place under a 500 degree broiler for 5-7 minutes to lightly blacken or char the skin. Keep a close eye, they are small and it will happen quickly.

Place the charred tomatillos, lime juice, onions, cilantro, jalapeno peppers and honey in a food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt & pepper.

Serve with chips as a salsa or as an accompaniment to Mexican dishes.