Market Watch: Tomatillos

Although tomatillos resemble green tomatoes, they are more closely related to the cape gooseberry. If you peel away the papery outer husk, you’ll find a slightly sticky, firm fruit with an acidic tang. You can eat it raw, but if you boil it for a while to soften it up, it blends up nicely for a salsa verde or a special addition to beans and rice. It amuses me that a vegetable so closely associated with Mexican and Latin American cooking is grown here in NY.


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