Tomatillos are eaten while they are still green.
Tomatillos, small green fruits wrapped in a husk, are also referred to as green or Mexican tomatoes. Tomatillos are ripe when they are yellow, but they are used in recipes while they are still green. They have a lemon citrus taste to complement many different dishes.
Salsa and Sauces
Tomatillos are the main ingredient in salsa verde, or green salsa. The sauce is used as a topping in Mexican dishes like enchiladas and as a dipping sauce for tortilla chips. Pureed tomatillos and chilies make a good complement for grilled meat dishes. Tomatillos can also be combined with avocado to make an extra tangy guacamole.
Grilled/Roasted
Grilling or roasting a tomatillo mellows out the citrus taste and adds smoky flavor. Tossed with salt and a pinch of cumin, grilled tomatillos can be used as a side dish with grilled meats. Roasted and grilled tomatillos can also be used to make a less tangy green salsa.
Soup
Tomatillos can bring a citrus flavor to vegetable soups. You can make a fresh Mexican-style summer gazpacho using tomatillos, chilies and Mexican spices. Corn soup also blends well with tomatillos, bringing a light flavor to the heavy soup. You can prepare a classic tortilla soup and add tomatillos.
Salad
Raw tomatillos make a good addition to salads. You can use them in place of tomatoes with a citrus salad dressing like lime vinaigrette. You can also make a fresh tomatillo salad and add 1-2 other ingredients. Many ingredients mix well with the flavor, including sun-dried tomatoes, corn, avocados, black beans, grilled chicken, cucumbers and tomatoes.
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