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Tomatillos - pronounced [toh-MAH-tee-YO]
Botanical name: Physalis philadelphica. A relative of the tomato and member of the nightshade (Solanaceae) family
tomatillos provide that tart flavor in a host of Mexican green sauces. In Mexico the
fruit is called tomates verdes, tomates de cascara as well as fresadillas.
The fruits average about 1 -2" wide and have a papery outer skin. The tomatillo
is actually used when it is still green. If you see the photo below one of the
tomatillos is just turning a light yellow and indicates that is ripe and past its prime
for most uses. Tomatillos have a very tart flavor, not at all like a tomato.
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Tomatillos:
Photo Credit:
Gourmetsleuth.com
History and Lore
The Aztecs domesticated the tomatillo
and the fruit dates back to at least 800 B.C. The Aztec word tomatl means something
"round and plump". Europeans that came to the New World and documented the
local foods often confused the food names. According to Sophie Coe we are never
quite sure which tomato writers were referring to whether it be the tomato or the
tomatillo. The Aztec word for tomato (as we know the fruit) is xitomatl and the husk
tomato (tomatillo) was call miltomatl. Europeans frequently shortened both names to
tomatl and therein lies the confusion. Ms. Coe suggests that in most cases
references were in fact to the tomatillo not what we know today as a tomato.
The confusion is carried on today. In many areas of Mexico the domesticated
tomatillo is called tomate and the wild version called miltomate and what we know as
tomato is called jitomate.
The tomatillo never gained in popularity with Europeans and it was the tomato that was
taken to Italy where it grew well in the Mediterranean climate. Today, the tomatillo
is common in the U.S. as the Hispanic population has increased. Buy and Store
Tomatillos are frequently available in large chain grocery stores as well as most Mexican
markets. Select unblemished fruit that complete fill their papery outside skin.
Storage
If you grow your tomatillos you can pull up the entire plant and store in a cool, dark,
dry area and remove the fruits as needed. Purchased tomatillos can be stored in the
refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in
paper back and keep in the coolest section of your refrigerator.
Freezing:
The easiest method is to remove the papery husks, clean and pop into
freezer-weight zip lock bags. When you want to use them remove as
many as you like and thaw.
The tomatillos can also be cleaned, sliced and frozen as well but
because you are exposing more surface to the air there will be more
vitamin loss as well as potential flavor loss.
Prepare and Use
Remove and discard the papery husks from the tomatillo, rinse, dry and use per your
recipe. Tomatillos are not usually seeded prior to use.
Medicinal
Uses
In Mexico a concoction made of the flower calyces is used to treat Diabetes. The fruits
are also used as a remedy for fever.
Salsa de Tomatillo con Aguacate
by Zarela Martinez
This versatile sauce is served with some
classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats,
chicken and fish. Since discovering it, I've taken to using it like a lighter, spicier
guacamole. The chunky-textured original was made with a Mexican stone mortar and pestle.
If using a food processor or blender, adjust the texture to your liking. It's good chunky,
but I've also come to enjoy it puréed very smooth.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the
sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro.
Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh
into the machine and process to the desired smoothness. Serve within 1 hour (or preferably
at once).
Yield: About 2 1/4 cups
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Grow Your Own
Tomatillos are very easy to
grow and require moderate watering and average soil. Once established the plants are
relatively drought tolerant.How
to Grow
Seeds should be sown outdoors at least two weeks after the last frost. Plants should
emerge in about 10 days and it takes about 65 days to mature for harvest.
Harvest when the husks start to open and well before the fruits turn light yellow
Buy Seeds &
Fresh
GardenGuides.com
Bailey Farms -
Sells chiles and tomatillos
Culinary Uses
Although mostly the tomatillo
is used cooked it can be eaten raw. It's commonly used in salsas as well as stews
and sauces for meats. It is also made into jams and marmalades.
Substitutions
If necessary you can
substitute green tomatoes and a small amount of lemon juice.
Other Recipes
Salsa de Tomatillo con Crema
-
Gourmetsleuth - Salsa de Tomatillo con Crema - Tomatillo Sauce with Cream,
recipe by Zarela Martinez.
Tomatillo Salsa
- Gourmetsleuth - Recipe
for Tomatillo Salsa with onions, garlic, lime, serrano chiles and cilantro
Tomatillo Jam - A tart jam made with
tomatillos, sugar and lemon juice.
More
Recipes - Over 30 more
tomatillo recipes
from our
Gourmetsleuth files...
Nutrition
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