What We’re Cooking With Now: Tomatillos

By Amy Reed, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.

Tomatillos

Why: Tomatillos are low in calories, have significant levels of dietary fiber, and contain Vitamins C, A and K.

Shopping Tip: Tomatillos should be bright green and should be firm but not rock hard. Their husks should be more or less intact. 

Preparation: Remove husks before cooking and rinse. Tomatillos may feel a little sticky, but that is normal. Tomatillos can be roasted or boiled, then added to soups or made into salsas and sauces. 

Recipe: Roasted Tomatillo Salsa

Ingredients:
4 tomatillos, husked and rinsed quartered
1 jalapeño pepper, stem and seeds removed
2 cloves of garlic
1 small onion, chopped coarse 
1 Tbsp. chopped cilantro
½ tsp. lime juice
Salt to taste

Directions: Put tomatillos, jalapeños, garlic and onion on a sheet tray with light olive oil and roast in a 375 degree oven until starting to caramelize and tender. Let cool, then put in a blender with cilantro and purée. Add a small amount of water if mixture seems too thick. Once blended, season with the lime juice and salt.