Kickin' it with tomatillos
September 9th, 2009
Wouldn’t it be dandy to get fit this fall? There are still 2 discounted spots left for my new small group holistic health coaching class, so now’s the time to sign up.
Have you noticed these husky cousins of the tomato lurking around your farmers market and grocery store? It seems reasonable to assume these are simply unripe tomatoes but tomatillos are actually an entirely different plant commonly used in Mexican dishes.
To be honest, I’ve always been afraid of them. But this year, I decided to buy a whole bag and go for it.
It’s tart. It’s crisp. It’s like a cherry tomato crossed with a green apple crossed with an espadrille sandal. (Except, yeah, you peel off that husky espadrille part.) And it’s got iron, Vitamin C and fiber galore.
Now, what on earth to do with them…
Salsa seems to be the #1 way to use tomatillos, so I went for it. You can make pretty much any old boring thing and top it with tomatillo salsa and suddenly – wow! Or you can blend it up and use it as a sauce. But I liked the larger salad-like pieces.
First, you gotta chop, chop, chop so get your sharpest knife and favorite-est cutting board. Mine is one of those plastic flexible boards that cost next to nothing. I like it because it folds up and funnels food into pots and bowls easily. And for a few bucks you can get a bunch, so finding a clean cutting board is never a problem. Wanna give ‘em a try?
What’s your favorite kind of cutting board?
Versatile Tomatillo Salsa
2 cups chopped tomatillos (husks removed)
2 mild or medium peppers, diced
1/2 cup scallions or vidalia onion, sliced and diced
1 clove garlic, minced
1/2 cup corn kernels
3 Tbl. lime juice
2 Tbl. olive oil
S+P
It’s optional to roast the tomatillos. I left them raw. Mix everything in a bowl and refrigerate overnight if you have time – the flavors get betta!
Now you have salsa. Congratulations. You might use it on, say…pizza made with whole wheat crust…
Or perhaps as a side dish with scrambled eggs? That’ll perk up your brunch like a wonderbra perks up, well…
Tomatillos are only in season through the early autumn so go lookin’ for ‘em sooner than later! This is going to be an exciting season, I can feel it. I’ve got new projects brewing, like my small group coaching class. And next week I’m doing an intensive yoga teacher training with David Swenson. Ever heard of him? He’s like, a yoga celebrity in the Ashtanga tradition. I’m gonna get my butt kicked, I know it! Can’t wait.
What are you excited about this fall? What seasonal veggies do you most look forward to?
