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Tomatillo's piquant flavor sparkles in salsa, sauces

By Joan Namkoong

POSTED: 01:30 a.m. HST, May 02, 2012

~~<p>Tomatillos, often called Mexican green tomatoes, are not tomatoes at all even though they resemble them. They are in the same nightshade family as a tomato but are more closely related to poha, or cape gooseberry, because of the papery husk that encases it. Native to Mexico, tomatillos are small and green, firm in texture and tart in flavor with hints of apple, lemon and herbs.</p>
<p>In Mexican cuisine, tomatillos are the star of salsas and sauces, raw or cooked. In fact, cooking enhances their flavor. Tomatillos are best simmered in a little water or thrown over a charcoal fire to cook, then blended into a delicious sauce along with onions, garlic and chili peppers.</p>
~~

Tomatillos, often called Mexican green tomatoes, are not tomatoes at all even though they resemble them. They are in the same nightshade family as a tomato but are more closely related to poha, or cape gooseberry, because of the papery husk that encases it. Native to Mexico, tomatillos are small and green, firm in texture and tart in flavor with hints of apple, lemon and herbs.

In Mexican cuisine, tomatillos are the star of salsas and sauces, raw or cooked. In fact, cooking enhances their flavor. Tomatillos are best simmered in a little water or thrown over a charcoal fire to cook, then blended into a delicious sauce along with onions, garlic and chili peppers. Login for more...



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