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Tomatillos and Salsa
Tomatillo Characteristics The tomatillo is also known as husktomato, jamberry, or ground cherry. In Spanish: tomate de cascara, tomate de fresadilla, tomate milpero, tomate verde, tomatillo (Mexico), miltomate (Mexico, Guatemala). Widely used in the cuisine of Mexico, fresh "tomatillos" have a velvety parchment like covering which protects a smooth very shiny green tomato like fruit. To the uninitiated, "tomatillos" may appear to be just another unusual item in the produce section of super markets. "Tomatillos", in the cuisine of Mexico, are used for making many versions of fresh (raw), and cooked table "salsa" or "salsas caseras" ( house salsas ). Combined with onion, cilantro, "chiles serranos" or "chiles jalapeños", garlic, "limón", "tomatillos" offer up a sharp tasting salsa that fits well with pork dishes. Some traditional Mexican dishes featuring "tomatillos" are: "Chicharrón en Salsa Verde" and "Puerco en Salsa Verde" "Tomatillos " are very easy to cook with. Soaking fresh tomatillos in hot tap water, allows for easy removal of the husks. Rinsing in warm water will remove any residual film left on the surface of the fruit. At this point, "tomatillos" may be used fresh or placed in a pot to simmer and used for sauces. Sold in bulk form at most supermarkets, tomatillos are quite strange looking. A beautiful light to darkgreen spherical interior is encapsulated by an exotic parchment like husk. It's appearance very much different from fruits and vegetables to which we are accustomed in the United States. Tomatillos are widely used in the cuisine of Mexico, imparting real Mexican flavor when cooked with meats or made into cooked and raw salsas . The flavor of tomatillos blend well with onion, garlic,cilantro , chiles , beef, pork, chicken and cheese. Tomatillos may be used roasted, boiled, or simply raw. After tomatillos have been husked, washed and placed together in a bowl, their green color is really very beautiful. Tomatillos are called by many different names and are indigenous to Mexico. Some regional names are:tomate verde , miltomate , tomate milpero , tomate de cascara , tomate de capote , fresadilla and manzano , to name a few. Tomatillos without doubt, are one of those unique ingredients that are truly Mexican.To add a really authentic touch to your cooking, nothing is easier than preparing tomatillos Preparation of Tomatillos Tomatillos are gaining greater popularity in the United States, and are beginning to appear in larger supermarkets. Some of the nicest Tomatillos I have purchased have beautiful loose fitting light velvety husks that feel soft. The fruit inside being a beautiful dark to light green and sometimes blotched with dark purple. Unfortunately, some markets keep tomatillos too long and the fruit becomes wrinkled and considerably less than fresh. To prepare Tomatillos first remove the husk. Then proceed as follows: place tomatillos (with husks) in a bowl, cover with hot water (from the tap) and allow to soak for a few minutes. Remove one at a time and peel away husks, remove the stem attachment point with a paring knife (at this point the tomatillos can be chopped raw* into salsa or can be cut in half and simmered in a pot for 8 to 10 minutes for other types of salsas and sauces). Roasting tomatillos and other ingredients on a comal or frying pan produces a rustic and authentic flavor in dishes. * Raw fresh Tomatillo salsa goes very well with carnitas and pork dishes. Fresh ripe husk tomatoes will keep in the refrigerator for
about two weeks. If longer storage is desired, remove husks and place ripe fruit
in sealed plastic bags and place in refrigerator. They may also be frozen whole
or sliced. |
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