The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
1 large ripe red tomato, finely diced
8 tomatillos, husked, rinsed and chopped
1/4 cup minced red or yellow bell pepper
2 Tbsp. minced red or white onion
1 clove fresh garlic, peeled and minced
1 tsp. lime zest
1 Tbsp. lime juice
In a non-reactive bowl mix all the ingredients together and let the flavors meld. Cover the salsa and refrigerate for up to 4 hours. This salsa goes incredibly well with grilled fish and lobster tails.
Yields 4 cups.