Chef Tim Says...

Salad in a Jar Construction Kit 08/03/20
Cooking: the real aromatherapy 05/18/20
Get Started Cooking with Stews 01/09/20
Paella 07/16/18
How to make your own shrimp stock 10/09/17
All "Chef Tim Says..." Columns

Dr. Tim Says...

Not So Magic Rice 04/09/18
Leaky Gut Syndrome Quackery 10/02/17
4 ways to protect your brain with diet 07/18/17
Chicken skin: to eat, or not to eat 06/19/17
Change is here 06/12/17
Medical technology 03/27/17
All "Dr. Tim Says..." Columns


Chef Tim Says....


These lovely fruits are in the same family as tomatoes and are often called Mexican Green Tomatoes or Tomatoes Verde. Sometimes they are called Husk-tomatoes. Native to Central America, like tomatoes, they were taken back to Europe and the widest cultivation there has been in Spain. They are widely available in markets and most large chain grocery stores.

While tomatillos look like small green tomatoes covered with a papery husk, that is where the resemblance ends. The skin of the tomatillo is tougher and the meat of the fruit is coarse to mealy (of course a lot of the tomatoes on the market now are coarse and mealy but in a bad way).

Ripe tomatillos are firmer than tomatoes and if they get soft, they are too far gone. Purchase tomatillos when the husks are still light green and moist. As they age the husk will brown and dry. They will keep pretty well for about a week or so in the refrigerator. If I am going to use them pretty quickly, I won't put them in the fridge but in a basket on the counter.

The flavor is acidic and has a wonderful tartness that adds character to salsas, guacamole, moles and sauces. There are so many recipes that you can use these for and here's a few examples:

Cumin Pork Chops
Pork Tomatillo Salsa
Taco Salad
Tomatillo Salsa
Roast Chicken with Tomatillo Sauce

4 ounces tomatillos = 36 calories, 1g fat, 0g sat fat, 0g mono fat, 1g protein, 6g carbohydrates, 1mg sodium, 0mg cholesterol, 11 mcg Vitamin K

Eat well, eat healthy, enjoy life!

Dr. Gourmet
August 6, 2007