his book is compiled from the internet. Recipes from divers resources aregathered. No effort has been made to exclude similar recipes. So trywhatever seems agreeable, and find your own favorites.
native of Mexico, tomatillos are a first cousin to the ground cherry. Theyare closely related to the husk tomato. The tomatillo has a tart flavor,similar to green apples. The flesh of the tomatillo is different from greentomatoes. It is seedy, but solid, without the juicy cavity of the tomato. It is the keyingredient in salsa verde, the mild hot green sauce served with many Mexicandishes.
The fruit should be picked while still deep green, andwhen the husk has changed from green to tan.
Tomatillos in the Kitchen
Tomatillos look like green cherry tomatoesenclosed in papery husks. Beneath the husk,you’ll find a sticky-skinned fruit with an acidic flavor similar to that of greentomatoes. An essential ingredient in Mexican salsa verde, tomatillos can be eaten both raw and cooked. Tomatillos are a good source of vitamin C; they also providevitamin A, thiamin, and niacin. Four tomatillos have about 35 calories. Look for smooth, firm tomatillos without bruises or noticeable shriveling. Refrigerate,unwashed, in an open container for up to 1 week. Remove husks. Wash well andcut out core.Tomatillos aren’t usually served on their own as a cooked vegetable; instead,they’re cooked with other ingredients to make sauces. They may also be roastedseparately, then added to a green chile salsa or other sauce.
Spread prepared tomatillos in a single layer in an ungreased 10 by 15 inch rimmed baking pan. Bake in a 260° C even untillightly singed (about 15 minutes). Let cool.Add chopped raw tomatillos to gazpacho,2