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How to store fresh tomatillos: Leave on a cool counter and use within a few days. No need to refrigerate.
Tomatillo Salsa
2 pounds fresh tomatillos
1 cup onion -- chopped
1 or 2 hot peppers, cored seeded and chopped. (you can also use dried chiles,
leave seeds in either dried or fresh for more heat)
1 cup fresh cilantro -- minced
1/4 cup Fresh lime juice
1-2 cloves garlic
salt to taste
Remove husks from tomatillos, wash throughly, dry and halve or quarter. Combine tomatillos, onions, chiles, and garlic in a non-reactive pan. Over med-high heat bring to boil, stirring frequently. Reduce heat to low and simmer, uncovered, for 20 mins. Cool a little or a lot then put into blender with cilantro and lime juice, blend away, salt to taste, and you have some GREAT salsa verde Mexicano.
LOOSE TOMATILLO SALSA RECIPE:
I roast them, along with onion, garlic, tomatoes and poblanos to make a roasted chile salsa, with toasted then soaked dried chiles (guajillos, anchos, negros, chipotles--mix 'n match). Puree it all with some cider vinegar, lime juice, salt and cilantro, then slow cook the puree for a couple of hours. Awesome
Chicken soup with tomatillos adapted from from Splendid Soups.
1 chicken cut into 8 pieces
1 lb tomatillos coarsely chopped
1 onion finely chopped
3 cloves garlic finely chopped
2 jalapeños seeded and chopped
3 c chicken broth
2 T chopped cilantro
salt and pepper
Brown the chicken in a pan 8-10 minutes a side. Adjust the fat and lightly saute the onions and garlic. Add broth, tomatillos, jalapenos and chicken to pan. When chicken is done (~15 minutes) remove to cool. Skim any fat (I use a stick blender) and puree what is in the pan. The recipe calls for straining it, but I prefer it more 'peasant' and don't. Shred the chicken meat and return to the pan with the cilantro. Adjust salt/pepper (add cayenne if you need it) to taste and you have a great soup (I'll sometimes add a little lime juice to taste as well). Serve with sour cream and/or shredded cheese.
Tomatillo Curry Idea gleaned from a Chowhound posting I think:
One other thing I tried last night was throwing a few halved tomatillos in a thai curry - they turned out very tasty I sauteed them with the galanga, lemongrass and curry paste (along with the long beans) for a few seconds first to let them soften and absorb flavors and they matched well with the slightly bitter eggplants and the rich spicyness of the coconut milk curry. m
Roasted Tomatillo Sauce with Greens
adapted from a recipe in the newest Joy of Cooking
this sauce would be great on grains, meats, as an enchilada sauce, or thinned with stock into a soup...
Roast in an oven that's preheated to 400 degrees in a single layer on an oiled baking pan for 15-30 minutes, until nicely browned:
husked and rinsed tomatillos
halved tomatoes
1-3 spicy peppers such as anaheims, hungarians, or other, seeded
1-2 leeks, white parts only, or an onion or two, quartered
6-12 cloves of garlic
place the vegetables, including the juices, in a blender or food processor along with:
Several leaves of chard or spinach (optional)
1/3 cup chopped fresh cilantro
3/4 cup stock (vegetable or chicken) or more as needed
S & P to taste
Pulse until smooth, adding more stock of necessary to make a medium bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered, in the fridge for up to 2 days.
Before using, peel off the husks and rinse to remove the sticky residue. Other than peeling off the husk, do not peel the green skin.
Tomatillos are traditionally used in three ways — raw, boiled/blanched, or roasted/grilled:
Raw - Uncooked tomatillos add a fresh, tangy citrus-like flavor and are often used raw in Mexican table sauces. Finely dice or puree them.
Blanching - Mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for about 5 minutes, until soft. Drain and crush or puree as directed in a sauce recipe.
Fire roasting - Leaving slightly blackened skins on enriches a sauce with a smoky, woodsy flavor. Can roast under the broiler, with a propane torch, or over an open flame such as a grill or a gas burner. Make sure the heat is quite hot, otherwise the tomatillos will turn mushy before being charred.
Dry roasting - Produces an earthy, nutty flavor. Place the tomatillos in a heavy skillet (preferably cast-iron). Turn heat to low. Roast for about 20 to 30 minutes, turning occasionally, letting each side take on a rich, burnished golden color before turning.
Finally, tomatillos can be quite inconsistent in flavor, with some being intensely sour and others tasting mild and sweet. Some cooks use a pinch of sugar to balance the taste of very tart tomatillos. The recipes below are typical Mexican tomatillo recipes, but the lively flavors of this perky little fruit lend themselves well to rounds of experimentation, from stir-fries to soups to salad dressings. (from Kate's Global Kitchen)
All about Tomatillos
from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
Basic use of tomatillos:
Tomatillo is traditionally cooked, but the raw fruit, chopped or diced and used in moderation, adds freshness to vegetable salad, guacamole, and sandwich fillings.
Storage: They should keep at least a week or three in the fridge.
Herbed Tomatillo and Grape Salsa
from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
This recipe caught my eye because of the grapes -julia
3/4-1 pound tomatillos
1 to 3 small green chiles, such as serrano or jalapeño, halved and seeded
1 garlic clove
1/4 teaspoon kosher salt
1/3 cup tightly packed cilantro leaves
1/4 cup lightly packed basil or mint leaves
1/2s cup stemmed seedless green grapes
about 1 tablespoon lime juice
1. Barely cover husked tomatillos with cold water; cook very gently until gender, the time can range from 2 to 15 minutes, depending upon size and thickness. Check often to prevent bursting. Cool in liquid.
2. In food processor container, combine 1 chile(or more to taste), garlic, salt, and half each of the cilantro and basil(or mint). Whiz to mince.
3. Drain tomatillos if needed. Add to container, with grapes and 1 Tablespoon lime juice. Whirl to a chunky puree. Taste for heat and tartness, adding lime and minced chile to suit. Scoop into a bowl. Cover and chill at least 1 hour.
4. To serve, mince the remaining cilantro and basil(mint). Stir into the salsa. Salt to taste.
Punchy Tomatillo-Tomato Relish adapted from Chutneys and Relishes by Lorraine Bodger
Chop cleaned tomatillos. Combine with pullped, seeded, and diced plum tomatoes, minced spicy chile (such as hungarian, jalapeño, or anaheim), and red onion, chopped cilantro, and garlic. Add lime juice, tequila, and salt. Serve with grilled fish, burgers, chicken, or traditional Mexican fare.
Tomatillo soup
adapted from Vegetarian Southwest by Lon Walters
3 Stalks celery; sliced
1 lg Leek or onion; sliced
2 md Carrots; sliced
1/2 c Red bell pepper; seeded & diced
1/2 c Yellow bell pepper; seeded & diced
1/4 c Poblano chile; seeded & diced (or other spicy chile)
2 c Tomatillos; sliced (husks removed)
1 Tablespoon Olive oil
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 teaspoon Dried sage
1 Tablespoon Ground cumin
1 Tablespoon Ground red chile
1 teaspoon Kosher salt
6 c Water
1/3 c Fresh orange juice
1/4 c Fresh lime juice
1/4 c Chopped cilantro
*white & tender green parts
In large pan over medium heat, saute the celery, leek, carrots, bell peppers, poblano, and tomatillos in olive oil. Add oregano, thyme, sage, cumin, red chile and salt. Add water to cover and simmer until tender. Add juices and cilantro. Season with salt to taste. Serves 6. Author's note: Soup keeps well and tastes very good the second and even third day after preparation, so don't hesitate to make this early.
Café Azul Tomatillo-Avocado Salsa adapted from Sunset
1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice
Salt
1. In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.
2. Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.
Nutritional analysis per tablespoon.
Yield: Makes about 2 1/2 cups
Tomatillo Salsa Recipe adapted from about.com
Julia's note: you can first cook the onion and tomatillos in a small amount of water, then proceed with the recipe, and include the water when blending.
1/4 cup Onion: (any color); chopped
1/4 cup fresh cilantro; chopped
1/4 teaspoon salt
1/2 lb husked tomatillos; Cut Into Halves
1 fresh serrano chile, seeded
Place all ingredients in food processor workbowl fitted with steel blade or in blender container, cover, and process until well blended.
Makes about 1 1/4 cups sauce.
Tomatillo Chicken Soup
Adapted from Splendid Soups by James Peterson
1 chicken cut into 8 pieces
1 lb tomatillos coarsely chopped (husked first!)
1 onion finely chopped
3 cloves garlic finely chopped
2 jalapeños seeded and chopped
3 c chicken broth
2 T chopped cilantro
salt and pepper and then brown the chicken in a pan 8-10 minutes a side. Adjust the fat and lightly saute the onions and garlic. Add broth, tomatillos, jalapenos and chicken to pan. When chicken is done (~15 minutes) remove to cool. Skim any fat (I use a stick blender) and puree what is in the pan. The recipe calls for straining it, but I prefer it more 'peasant' and don't. Shred the chicken meat and return to the pan with the cilantro. Adjust salt/pepper (add cayenne if you need it) to taste and you have a great soup (I'll sometimes add a little lime juice to taste as well). Serve with sour cream and/or shredded cheese.
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