Tomatillos intimidate me

Oh, tomatillos, what shall I do with you? Last seen at a cooking lesson in home of Mexican mama in Oaxaca. I think we boiled you and skinned you and turned you into a salsa. Hard to recall, but it seemed complicated.

Readers, any suggestions for recipes?

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Comments

  1. Peg Carrington says:

    I have a great guacamole recipe. I’ll send it. Also they make good salsa verde.

    • The avocado salsa recipe sounds delish. Thanks for sharing. I would make it except for the fear that I would eat it all – Hubs won’t touch avocado. I know, add it to the list

      I’ve shared your recipe from Epicurious:

      Guacamole Taquero: Taco-Shop Guacamole
      1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
      6 large (about 3 1/2 inches long) fresh epazote leaves or cilantro
      2 small garlic cloves, peeled and coarsely chopped
      1/4 cup coarsely chopped white onion
      2 fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste
      1 tablespoon freshly squeezed lime juice, or more to taste
      1/2 teaspoon fine salt, or 1 teaspoon kosher salt
      1 small ripe Mexican Hass avocado, halved and pitted
      (I always use two)

      Put the tomatillos into the blender jar first, then add the epazote, garlic, onion, chiles, lime juice, and salt. Blend until very smooth, at least a minute (be patient; see note below). Scoop the avocado flesh with a spoon into the blender jar and blend until smooth. Add a little water, if necessary, to achieve a pourable texture. Season to taste with additional chile, lime juice, and salt, and blend once more.
      This salsa tastes best the day it’s made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamoles. It’ll still be delicious the next day if you store it in the refrigerator with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

      Note: Blending Stubborn Tomatillos It takes a minute or so for the blades of the blender jar to catch raw chopped tomatillos. Once they do, all the ingredients will be pulled toward them. Be patient, and do not add any water. If the tomatillos don’t liquidize after a minute or so, stop the blender, prod them with a wooden spoon, and try to blend again.

      Truly Mexican
      April 2011
      by Roberto Santibañez with JJ Goode

  2. OMG I Am A Housewife says:

    Peg has an amazing guacamole recipe that is tomatillo heavy. Enjoy!

  3. Dan Doern says:

    Tomatillo Salsa is my favorite use. Peel, boil for about 5 mins, chop, mix in with lots of cilantro, garlic, chile, white onion………yum……..I think I skewered them and grilled them once but if I recall, they kind of fell apart. I’ve also seen them pickled.

  4. A Table in the Sun says:

    I visit my local Mexican market regularly, but I have to say that those little green jewels intimidate me to. Perhaps we can conquer this fear together.

  5. novagirl says:

    I made an easy and very flavorful tomatillo salsa, as well. Served it with grilled honey-lime shrimp tacos. (http://havedessertfirst.com/2012/07/27/grilled-honey-lime-shrimp-tacos-with-tomatillo-chile-salsa/)

    • Done! I am going to make this for dinner tomorrow night. The shrimp tacos sound great. Thank you for the suggestion!

      • novagirl says:

        Super! I’d love to hear how you like it. We had leftovers last night, and thought they were just as good as the first time. 🙂

Trackbacks

  1. […] what happened to the tomatillos? As many folks suggested, I prepared salsa verde, and was pleasantly surprised at how easy it was […]

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