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!
Anaheim and Poblano chiles possess a tough outer skin that should be removed before using them in recipes. This is done by roasting and blistering the chile until the skin is separated from the meat of the chile making it easy to peel off.
Here are two methods of doing this:
- Cut a small slit in the chile close to the stem to let the steam escape. Place on a baking sheet directly under broiler with med/high heat. Turn the chiles until they are completely blistered and charred. Enclose chiles in a paper or plastic bag and let steam until they cool enough to handle. Under running water, peel the chiles starting from the blossom end.
- Use a grill and place about five to six inches from the fire. Use the same procedure as above.
2 cloves garlic
1/2 cup parsley
1/4 cup cilantro
1 pickled jalapeno
13 oz. tomatillos
2 anaheim peppers roasted, peeled, seeded and chopped
1/4 tsp. hot sauce
salt to taste
In a food processor drop in the garlic and run for about 10 seconds to chop. Next add the scallions, parsley, cilantro and jalapeno and chop fine. About 6 pulses. Add the tomatillos and process them until pureed. Add the remaining ingredients and pulse 2-3 times to mix. Refrigerate the salsa, covered.