Monday, February 21, 2011
Tomatillo (Physalis Ixocarpa)
Tomatillo tastes like green tomatoes with a citrus bite. Quite hardy and worth growing as they now reseed themselves throughout my northern garden. In Mexico they grow wild. Get yourself some seeds. You won't regret it.
USES: I eat them fresh by slicing and adding to garden salads. I also use them in fresh garden salsa and they go well in guacamole along with the avocado. A green salsa made with tomatillos is usually called salsa verde and there are lots of recipes online.
Any extra I remove the husks and freeze. To prepare tomatillos, use your fingers to remove the papery husk and rinse under water to remove the sticky sap that clings to the skin. I don't blanch them, just rinse and freeze in zip lock bags.
NUTRITION FACTS: Tomatillos are a good source of vitamin C, magnesium, phosphorus and potassium. They are high in beta-carotene and the antioxidant lutein.
Young tomatillo plant below in my 2010 garden. I have read that you need at least two plants growing close by as they pollinate each other.