I’m really excited about tomatillos right now! As you all know, I’m a huge fan of mexican foods and tomatillos are a staple of mexican cuisine. What are tomatillos? They are essentially small, green tomatoes- you probably would recognize them as a main ingredient in that yummy green salsa that tops enchiladas and burritos. I discovered a renewed love of the tomatillo just yesterday. I was gathering ingredients to cook up some fried green tomatoes, but the store didn’t have any. I asked a clerk about it and he said that the store did not carry green tomatoes, but that it had tomatillos. My initial reaction was, “no. that will not work.” But, on second thought, I decided to give them a try. I thinly sliced each tomatillo, dipped them in eggwash and seasoned cornmeal (add salt and pepper to the mix) and lightly fried them in peanut oil ( you could use canola or grapeseed oil as well). They turned out perfect- tangy and crisp, just as good as a fried green tomato!
Another great way to eat these delicious tiny fruits is by making them into a spicy salsa to serve over chicken or fish. In a hot skillet with a little evoo, sautee chopped onion, garlic, tomatillos and jalepenos (fresh or from a jar/can). Cook until all veggies are tender (you don’t really need any extra seasoning for this). If the salsa is a tad too spicey, add some crumbled feta to take the heat off.
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