1. Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor.
2. Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe.
3. Fire Roasting - Roast under the broiler, . . . or on a grill. Make sure the heat is quite hot before roasting . . . or they wil turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor.
5. Dry Roasting - This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.
Here's one of the recipes we will be handing out on Friday, August 7th at the Westminster Farmers' Market from 3:00 - 6:30.
Fresh Tomatillo Salsa
YIELD: MAKES 2 1/2 CUPS From Everyday Food
Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa.
1 pound tomatillos (husks removed), washed and quartered
1/2 small red onion, chopped
1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
1 cup fresh cilantro
3 tablespoons fresh lime juice
In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely
chopped; season with salt. Serve with chips, over seared fish, or with eggs.