Tomatillos The Green Tomato

Tomates verdes, are a staple of the Mesoamerican cuisine, as they serve as the base ingredient for many Mexican salsas that are essential in myriad mouth-watering dishes, ranging from chicken enchiladas bathed in salsa verde (green sauce), to beef fillets served with arroz verde (green rice), to simple bean burritos or cheese quesadillas accompanied by salsa verde con aguacate (green sauce with avocado).

Tomatillos are native to Mexico and Guatemala, and have been mixed with hot peppers and added to common dishes for more than 1,000 years by indigenous peoples, as a means to improve the taste of food and stimulate the appetite. Scientists believe that tomatillos possess four different qualities that may prevent cancer. Tomatillos can now be conveniently found throughout the United States. 

Tomatillos are small, yellow or green fruits, enclosed in a husk. They can be stored in the refrigerator for about two weeks. When selecting tomatillos, it is important to peel back the husk to evaluate quality and avoid worm-holes. To prepare tomatillos for a salsa, they first need to be peeled and washed before being boiled, fried, or blackened.

Salsa Verde con Aguacate

• (Green Sauce with Avocado)
• 1 lb. tomatillos, peeled and washed
• 5 serrano chilies*
• 1 medium onion
• 4 ripe avocadoes
• ½ cup fresh cilantro (coriander) leaves, washed and separated from stems
• Salt to taste

In a medium-sized saucepan, boil chilies in 6 cups of water for 5 minutes. Add tomatillos and boil for 10 more minutes or until pea-green. Strain water and liquefy chilies and tomatillos in the blender. Pour mixture into a medium-sized serving bowl, and add diced onion, diced avocado, cilantro and salt.
Enjoy with cheese quesadillas, burritos, eggs, sandwiches, steak, etc.

*increase or decrease number of chilies to control spiciness

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Erica