A Tomatillo with its Chyrsalis Uplifted
Tomatillos look like a cross between a green tomato and a Cape gooseberry, which isn’t surprising since they taste rather like the former and are directly related to the latter. (The main differences being Cape gooseberries are orange, about one-third of the size of a tomatillo, and are classified as a fruit.) Like the Capes, tomatillos have a sticky skin underneath their papery chyrsalis layer, so be sure to rinse them thoroughly after peeling.
You may have already stumbled across tomatillos in the form of salsa verde–they’re the “green” (verde) part. Their lemony, tangy flavor provides a nice counterpoint to the spicy hot character of salsa…and to creamy avocadoes. Tomatillos can also be roasted and then used in place of (or along with) chili peppers. Finding them may be difficult if you’re not in a Latino mercado, but they’re worth a bit of a hunt. Salsa verde–or salsa rojo y verde, as I’ve done below–is a wonderful condiment for stews, chilis, fish, and poultry. And as you can see, tomatillos are also a visual delight!
Salsa Rojo y Verde
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Tags: salsa verde, tomatillo
