Fried Green Tomatillos!
Before I get in trouble with those in the know, a tomatillo is not a green tomato. This pre-Columbian cousin will never turn red, but is almost as versatile. Now cultivated, the wild plant grew all over the Americas, especially in Mexico, and is technically closer to a goose berry than a tomato. jump to recipe
At my cooking school in New York, which I called Culinary Explorers, we had “Explorer Parties” that were a chance to discover the food and drink of various regions. One year we offered a Cinco de Mayo party, and I myself discovered the tomatillo. Having seen them in corner markets for years it was a treat to finally understand them, and even better, eat them! Definitely one of those, where have you been all my life, events.
For that party I made the recipe you see here and served it with good ol’ fried taquitos. If you like Mexican, Tex-Mex, or Southwestern flavors, you’ll love these little orbs with papery skins. You can use them raw in a salsa, but like many things, they taste even better when roasted. They have an astringent, lemony flavor that marries well with others.
Choose tomatillos with skins in tact and still fairly green (rather than gray). Remove the husks, then wash the fruits (yes, fruits) in warm water, as they are slightly sticky and some husk may remain.
Like most of our whole food friends, these “little tomatoes” have a great nutrition profile. Magnesium, potassium (the blood pressure dynamic duo), vitamins C and A, niacin, and iron are all hiding beneath that husk, along with flavonoids such as lutein, which promotes eye health. As is the case with most fruits and veggies, all-important fiber is in the mix as well. And we just walk right past them!
So, bring some home. These guys will brighten your guacamole, and add zing to a black bean and corn salsa. Try trading the pickle on your sammy for thinly sliced tomatillo.
Yes, they can be breaded and fried, but do serve them with a southern accent: C’mon y’all, git in here n’eat your supper!
This sauce is so good, on so many things. Remove the pith and seeds to reduce the “heat” in jalapeños. Wear gloves or wash your hands well after handling.
For killer enchiladas or tacos, marinate portobello mushroom strips in lime juice, molasses, and hot sauce before grilling and filling, then finish with this sauce.
Ingredients
- ½ cup pumpkin seeds (raw)
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 6 tomatillos, husked and quartered
- 1 jalapeño, seeded and chopped
- 1 Tbsp. cumin
- 1 cup vegetable broth
- ¼ bunch cilantro, chopped
Instructions
- In a dry skillet over medium heat, toast the pumpkin seeds until they pop and brown slightly, about 5 minutes. Remove from pan and reserve.
- Heat the same pan over medium heat. Add just enough oil to coat the pan, then add the onion and sauté until just golden, then add garlic and let cook another 30 seconds. Add the tomatillos, jalapeño, cumin and salt, stir well, cover and cook. Stir once or twice, until the tomatillos are soft, about 5 minutes.
- Transfer the tomatillo mixture to a blender or food processor and add the pumpkin seeds, broth and cilantro. Process until smooth. Taste and adjust seasoning.
