Photo credits (left to right): Photo credits (top to bottom): Flickr: Robert Gaskin; Flickr: timlewisnm; Flickr: Stacy Spensley
Tomatillo, also known as husk tomato or Mexican green tomato
Tomatillos are green, tomato-shaped vegetables covered by a papery husk. They are about 1 to 2 inches in diameter that can ripen to be yellow, but taste best when green. Tomatillos are used to make green salsa (salsa verde) and are commonly used in enchiladas.
- Choose tomatillos that are firm, green, and shiny that are firmly attached to their husk.
- Avoid tomatillos that are yellow or feel sticky.
- Store tomatillos at room temperature for up to a week loosely wrapped in plastic in the fridge.
- Remove the husks and rinse tomatillos before cooking. They may feel sticky, and that's ok.
- To make Salsa Verde, roast or boil the tomatillos for about 5 minutes until tender. Put tomatillos in a blender with lime juice, onions, cilantro, and chili peppers and pulse until smooth. Season to taste with salt.
Why It's Great
- Vitamin C keeps our immune system strong and helps our bodies heal quickly.
- Vitamin K helps our bodies heal quickly.
- Niacin is a B vitamin that helps our body change carbohydrates into energy and improves our circulation.
- Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.
- Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.
Chicken and Vegetables with Mole Sauce