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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.
Roasted Tomatillo Salsa
Makes about 2 cups
1 pound fresh tomatillos, husks removed and sliced in half
1 red bell pepper, roughly chopped
1/2 onion, roughly chopped
1/2 jalapeno pepper
1 clove garlic
2 teaspoons canola oil
Kosher salt and freshly ground black pepper
Juice of 1/2 lime
1/2 cup fresh cilantro
Hot sauce to taste
3/4 cup diced mango or tomato (optional)
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.
Nutrition Information Per Serving (2 tablespoons)
Total Fat: 1 gram
Saturated Fat: 0 grams
Total Carbohydrate: 5 grams
Protein: 0.5 gram
Sodium: 61 milligrams
Cholesterol: 0 milligrams
Fiber: 1 gram
TELL US: How do you use tomatillos?
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.
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