New this week (and this year) at our stand are fresh tomatillos. A member of the nightshade family (including tomatoes), tomatillos have a tart flavor and are used often in Mexican cooking.
Their most common use seems to be in salsas and other sauces, especially roasted. We made a roasted tomatillo/garlic salsa based on this recipe from a local vegan cooking blog, and it was fantastic. Basically, all we did was place the tomatillos and a head of garlic on a baking sheet, drizzle oil over them, and place under the broiler for about 10 minutes. Meanwhile, I sauteed some hot pepper, onion, and cumin seed until aromatic and tender. Then we blended everything with just enough water to make a sauce, and used it over beans. This would be even better with herbs like cilantro or epazote, which we don’t have.
Others have told me they use tomatillos for enchilada sauce or soups. Indeed, look for a neat tomatillo gazpacho recipe in this afternoon’s Tribune, which Marcia sent to me ahead of time but I haven’t had time to make. We’ll probably make it on Thursday and post a review.
In any case, we’ll some of have these at market Wednesday and Saturday this week, and for as long as the plants produce. We’ve given some samples to trusted friends, with good reviews so far (another will likely be added as a comment to this post), so we’re confident in offering them for sale. Hope you like them.

2 thoughts on “Tomatillos

  1. These are great. I used them in a chicken stew with some garlic, onion, and green chilies. It was delicious with some warm corn tortillas. I tasted a few pieces raw when I was cutting them up, and I think I may try some sort of salad next time. I can't wait to get some more this afternoon, and almost certainly again on Saturday.

  2. I'm sure there are lots of other uses, but inevitably I use them for salsas, enchilada sauce or mole verde. Cruising Rick Bayless' website yields more than a few awesome tomatillo uses: his book Salsas that Cook provides more than a few inspirations for how to use the green salsa as a base for other sauces (for example, mixed with tahini and used to cook fish).