Most of the tamatillos purchased from the grocery are green with an outer paper-like husk. When this husk is removed it strongly resembles our familiar green tomatoes; however the flesh can also be yellow, red or purple.
The tomatillo can be eaten raw but because of its tart flavor and mostly green color it is mainly used to create green sauces and salsa’s. The red and purple varieties are slightly sweeter and rather high in pectin which makes them perfect for jams or preserves.
I was excited to try the tomatillo as I had never “knowingly” tasted it before. I went to Allrecipes.com to search for the perfect recipe for my first Tomatillo experience.
If you know anything of how I cook, you’ll know that I hardly ever adhere to every jot and tiddle of any recipe. I love using my imagination, so more often than not, an extra two or three ingredients are thrown into the mix. Today’s lucky ingredients were ginger, lemon/lemon zest, green bell pepper, and fresh pineapple.
The following recipe is my rendition of Tomatillo Salsa Verde. I must say it was quite delicious!
Tomatillo Salsa Verde
Tomatillos, Garlic Cloves, Green Chile Peppers, Green Bell Pepper, Onion, Ginger, Lemon, Lemon zest, Cilantro, Pineapple, Onion Salt, Black Cracked Pepper
Blanch Tomatillo’s until they start to split.
Cut Tomatillo’s into fourths
Coarsely chop onion, garlic, cilantro and peppers and put in food processor. (I used my NurtiBullet)
Add lemon juice, lemon zest, grated ginger, fresh pineapple, onion salt and cracked pepper and puree until desired consistency. (2-3 seconds with my nutri bullet…any longer and my salsa would turn liquid)
The finished product:
To see All Recipes version visit here http://allrecipes.com/Recipe/Tomatillo-Salsa-Verde/Detail.aspx?evt19=1&referringHubId=1096
…but I think mine is better…