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Log inA tip of the Tex-Mex hat to the versatile tomatillo
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A tip of the Tex-Mex hat to the versatile tomatillo
by Outspoken on Sat Aug 09, 2008 6:57 am
A tip of the Tex-Mex hat to the versatile tomatillo
By BROOKE DOJNY
Portland Press Herald
The tomatillo -- sometimes confusingly called a green tomato but only distantly related to the tomato -- is a tart, citrusy-tasting fruit popular in Mexico and South America and used as the base for many of their delicious "sauce verdes." Somewhat surprisingly, tomatillos seem to grow extremely well here in Maine.
The hard green fruits are encased in Japanese lantern-like husks that must be peeled off before using, and the sticky residue under the husks should be rinsed away.
Tomatillos can be eaten raw or cooked. Thin slices of raw tomatillo can be delightful used in moderation -- layered on a sandwich, say -- and a chunky salsa made with the uncooked fruit is tart and sprightly.
Brief cooking softens tomatillos so they can be pureed into a lovely smooth and mellow sauce.
TOMATILLO SALSA CRUDA
This intensely fresh, pungent salsa is especially good with fish, chicken and eggs. It should be served within a few hours.
8 ounces tomatillos, husked, rinsed and coarsely chopped
1/3 cup chunked sweet white onion
2 small or 1 larger jalapeno pepper, seeded and coarsely chopped
cup cilantro sprigs
Pinch of sugar
Salt and freshly ground black pepper
Combine all ingredients in a food processor or blender and pulse until coarsely chopped. Remove to a small bowl and stir in enough water to loosen the mixture to a sauce-like consistency. Allow flavors to marry for about 15 minutes and serve.
Makes about 1 cup.
(Other recipe: ROASTED TOMATILLO-POBLANO SALSA)
http://pressherald.mainetoday.com/story.php?id=203249&ac=Food
By BROOKE DOJNY
Portland Press Herald
The tomatillo -- sometimes confusingly called a green tomato but only distantly related to the tomato -- is a tart, citrusy-tasting fruit popular in Mexico and South America and used as the base for many of their delicious "sauce verdes." Somewhat surprisingly, tomatillos seem to grow extremely well here in Maine.
The hard green fruits are encased in Japanese lantern-like husks that must be peeled off before using, and the sticky residue under the husks should be rinsed away.
Tomatillos can be eaten raw or cooked. Thin slices of raw tomatillo can be delightful used in moderation -- layered on a sandwich, say -- and a chunky salsa made with the uncooked fruit is tart and sprightly.
Brief cooking softens tomatillos so they can be pureed into a lovely smooth and mellow sauce.
TOMATILLO SALSA CRUDA
This intensely fresh, pungent salsa is especially good with fish, chicken and eggs. It should be served within a few hours.
8 ounces tomatillos, husked, rinsed and coarsely chopped
1/3 cup chunked sweet white onion
2 small or 1 larger jalapeno pepper, seeded and coarsely chopped
cup cilantro sprigs
Pinch of sugar
Salt and freshly ground black pepper
Combine all ingredients in a food processor or blender and pulse until coarsely chopped. Remove to a small bowl and stir in enough water to loosen the mixture to a sauce-like consistency. Allow flavors to marry for about 15 minutes and serve.
Makes about 1 cup.
(Other recipe: ROASTED TOMATILLO-POBLANO SALSA)
http://pressherald.mainetoday.com/story.php?id=203249&ac=Food
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Plato (427-347 BC)
Plato (427-347 BC)
