Market Watch: Homegrown Tomatillos (and Roasted Tomatillo Salsa)
Bright, tangy and deliciously fresh -- nothing tastes quite like a tomatillo. They’ve become a staple in my home garden and this year the harvest was bountiful!
Growing tomatillos is a lot like growing tomatoes. They like lots of sunshine and need a moderate amount of water. As the plant grows, use tomato cages or twine to tie off large stalks – it will give the plant some extra support. They grow with a papery outer husk that you pull off when you pick them, revealing what looks like a small, green tomato.
Pick up some tomatillos at your local farmers’ market and try this salsa (recipe below). This time of year I like to mix in fresh tomatoes, but it’s also delightful with diced chunks of avocado or fresh mango.
Preheat oven to 400-degrees F. Place tomatillos, red pepper, onion, jalapeno and garlic on a large baking sheet. Drizzle with oil, season with salt and pepper and roast for 15 to 20 minutes or until vegetables are tender.
Transfer roasted mixture to a food processor fitted with a steel blade. Add lime juice, cilantro and hot sauce; pulse until well mixed but still chunky. Pour salsa into a bowl and stir in diced mango or tomato, if desired.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.