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Since this past Saturday, I have used tomatillos in three different recipes. If you follow me on FB, you’ll know that we enjoyed Ceviche Verde for a light dinner on a beautiful summer evening. On Sunday, I used them in the Tomatillo and Guajillo Salsa and in this lovely and easy salad. So, let’s briefly talk about tomatillos.
They are a type of tomato, right? Wrong. Even though they are referred to as the Mexican husk tomato, they are actually a close relative to a gooseberry. They are high in pectin and perfect for making jams and salsas. They can be used in recipes roasted or fresh. The only hard part is peeling off their husk and giving them a good rinse because their skins are rather sticky. Sometimes you get lucky and the husk is bigger than the fruit and comes of easily, but other times it’s like trying to remove wall paper.
This simple raw salad and adds such a nice tart, lemony, almost green apple like flavor to balance out a rich Mexican-inspired meal.
My other recipes using tomatillos-
Roasted Tomatillo Salsa
Tomatillo and Roasted Poblano Guacamole
Tomatillo Salad
Ingredients
- ½ pound fresh tomatillos, husked, washed and thinly sliced
- 1 cup cilantro leaves
- 1 small shallot, finely diced
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons Safflower oil or other neutral oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, toss together the tomatillos, cilantro, shallot, lime, and oil. Season season to taste with salt and pepper. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
