Tomatillos
regionally Tomates, Tomates Verdes, Fresadillas
FINDING: In nearly all Mexican groceries, in most well-stocked general groceries and in some farmers markets.
CHOOSING: Unblemished, light lime-green tomatillos that are firm and completely fill the papery husk that covers them are the ones with the most characteristic tangy, citrusy flavor. Tomatillos are picked mature and green, so ripeness isn’t an issue like it is with tomatoes.
STORING: In the refrigerator, loosely covered, for a month or more.
Archives
- Chicken Tacos with Sorrel Salsa Verde
- Fresh Cheese in Roasted Tomatillo Salsa
- Braised Butternut with Bacon Tacos
- Salsa Verde Shepherd’s Pie
- Pickled Tomatillo Salad with Little Gem Lettuce and Pumpkin Seeds
- Shrimp and Scallop Ceviche Tostada
- Guacamole with Bacon, Grilled Ramps (or Green Onions) and Roasted Tomatillo
- Pork with Roasted Tomatillos, Poblanos and Potatoes
- Stir-Fried Shrimp with Tangy Sorrel Salsa Verde
- Slow Cooked Pork Stew with Tomatillos, Mushrooms and Potatoes
- Orange-Tomatillo Salsa
- Mushroom Soup with Roasted Tomatillos and Cactus
- Mahi Mahi with a Seafood Mousse and Tomatillo Cream Sauce
- Crunchy Tomatillo-Avocado Salsa
- Chicken Pot Pie with a Roasted Tomatillo Sauce
- Carmen Ramirez’s Cebiche Verde de Sierra
- Arbol Chile Salsa
- “Almost Oaxacan” Grilled Tostadas with Chorizo, Tangy Guacamole and Fresh Cheese
- Seared Sea Scallops with Roasted Tomatillos and Green Olives
- Pork Chops Stuffed with Apples and Shiitake Mushrooms
- Mary Jane Gagnier’s Salsa de Miltomate y Chile Pasilla de Oaxaca
- Chipotle – Roasted Tomatillo Salsa
- Chef Margarita’s Tomatillo Tart
- Butternut with Bacon, Tomatillo and Chipotle
- Fish in Cascabel-Tomatillo Pipian
- Roasted Tomatillo Salsa with Young Turnip
- Smoky Tomatillo-Pineapple Salsa
- Seafood Enchiladas
- Classic Red Mole
- Susana’s Black Mole
