Questions in an Average Pantry: What’s a Tomatillo and How do I pick one?
For awhile now I’ve been telling Jay that I’d like to try my hand at tomatillos. In case you’ve never seen one face to face they are those Mexican green tomato-y things that have husks and that are the main ingredient to the amazing green sauces that you’ll find in restaurants and at grocery stores.
I’ll eat just about anything if it’s smeared in green sauce. I love it. But I was a little worried to try a tomatillo recipe on my own since I didn’t have the foggiest clue how to pic one or what to do with it.
So, if you’re like me, here’s a little run down:
To pick a good tomatillo (they are found in the produce section of most grocery stores) the husks should be tightly fit, but dry, and the green color should really pop.
Now, I don’t like raw tomatoes, so when I was chopping these guys up I took a little taste to see what I was dealing with here.
THEY DON’T TASTE LIKE TOMATOES! I was blown away.
These amazing little fruits taste like a green vegetable (imagine fresh garden green beans or peas) but injected full of lime juice. They are very citrusy and wonderfully delicious. You don’t need to worry about their cute little seeds either – these aren’t like peppers, the seeds aren’t spicy.
