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Tomatillo - Recepten Geredigeerd Voor Printen 2 Paginas Naast Elkaar Beveiligd Ww Enter

Tomatillo - Recepten Geredigeerd Voor Printen 2 Paginas Naast Elkaar Beveiligd Ww Enter

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Published by Dick Vonhof

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Categories:Types, Recipes/Menus
Published by: Dick Vonhof on Jun 05, 2009
Copyright:Attribution Non-commercial


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D DICK ’ ’ 
 S  S 
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 26C even untillightly singed (about 15 minutes). Let cool.Add chopped raw tomatillos to gazpacho,2
guacamole, or salsa. To make a refreshing appetizer, stack thin slices of jicama,apple, and tomatillo, then drizzle with lime juice and sprinkle with coarse salt.When used fresh in most recipes, tomatillos should be husked and simmered for about five minutes, then chopped in a blender, food processor or mashed with amortar and pestle.If you have lots more than you can enjoy fresh, tomatillos are easy to can. Fillsterile jars with whole simmered fruit, topping it with tomatillo puree. Process at 10 pounds for 15 minutes. Tomatillos also freeze well. (See Annex 2 for HOT CHILI & SALSA SAUCE RECIPES for freezing)
Tomatillos may be canned following theinstructions for canning tomatoes. Because of the firmness of the fruit, it is recommendedthat the hot pack method be used. Remove thehusks, wash well. They do not have to be peeled or seeded. Cook the tomatillos in boiling water until tender, 5-10 minutes. Drain and pack hot tomatillos loosely into jars. Fill with boiling water. Acidify with 1 Tablespoon lemon juice per pint, 2Tablespoons per quart, or ¼ teaspoon Citric acid USP per pint or ½ teaspoon per quart. Leave ½ inch head space, adjust lids and process.Boiling water canner: Process pints for 40minutes and quarts for 45 minutes. At 1,001-3,000 feet altitude, process pints for 45 minutes,quarts for 50 minutes; at 3,001-6,000 ft, process pints for 50 minutes, quarts for 55 minutes;above 6,000 feet, process pints for 55 minutes,quarts for 60 minutes.Pressure Canner: Process pints and quarts at 240F. (10 lbs. pressure for weighted gauge; 11lbs. for dial gauge) for 10 minutes. See your county Extension office for adjusting processingtimes for elevations above 1000 feet. 3

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