Tomatillos

Photo credit: tokyofoodcast

Tomatillos. The bright, green little veggies wrapped in a papery husk taste almost like the cross between a tomato and a lime. Around our house we use them all the time–tossed in chili, whipped into a salsa verde, blended to create a green enchiladas sauce. But truth be told tomatillos stink. Literally. The paper husk smells like rotting dirty socks. When you have to go through a whole pile of them at the grocery store you’re likely to come away with stinky fingers. Plus, using fresh tomatillos right often requires a few steps like boiling or roasting.

On a whim, years ago, I bought canned tomatillos for a recipe that called for pounds of the little greenies. I just couldn’t bring myself to pick out and roast fresh ones so I thought I’d take a little recipe shortcut, just this once. The recipe turned out perfectly. Since then, I’ve been bypassing the produce aisle for the canned variety of tomatillos. There so convenient and quick. I still buy and stink up my fingers to create fresh tomatillo salsas, but for everyday use, I go for the cans.

It’s not just convenience that compels me to go for the can, tomatillos aren’t always available fresh, but you can usually find the cans year round at Krogers in the ethnic foods section. Anyone else hooked on canned tomatillos?

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