Discover Tomatillos
The tomatillo (toe-mah-tee-oh) is hardly a new vegetable—people have been growing them since 800 BC. Nonetheless, much of the world remains ignorant of this versatile little vegetable. Tomatillos are a small, tart dense vegetable, distinctive for its papery green outer husk. They’re an integral part of many Mexican and Latin American dishes, yet outside of Latino menus they play almost no role whatsoever.
If you haven’t yet discovered the tasty, healthful tomatillo, there’s no better time than this summer. Tomatillos are in season from the end of July through the end of August, and as produce lovers know, buying in season saves money. And in season, the available produce is tastier.
The tart and sweet lemony flavor of tomatillos is traditionally the perfect note in salsa verde; they also make a mouth watering addition to gazpacho, that refreshing chilled summer soup favorite. They’re a wonderful complement to the cool flavor of green peppers and play equally well against the heat of spicy peppers. Also, they contain a substance similar to pectin, which is a natural thickener, making them a great choice for dips and other dishes, especially those served cool.
Tomatillos can provide a kick to any health-minded consumer’s diet, too. They’re rich in several vitamins, including A, C, and E, and also are a source of folic acid and potassium.
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