Tomatillo and Husk Cherry Recipes
Young Tomatillo
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Weekly share with husk cherries in box bottom center
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About Tomatillos and husk cherries:
Tomatillos are in the tomato family. They look like a small green or yellow round tomato with a paper husk. Store them in a basket on the counter for several weeks. Remove the paper husk before eating. Chop raw in salsa or make salsa verde. Husk cherries are a rare item at the farm but they look like tomatillos but smaller (dime sized). Remove the husk and eat raw as a snack. They are delicious and taste sort of like pineapple.
Salsa Verde:
1. Put about 1 pound of husked and quartered tomatillos in a medium saucepan. Add 1 finely chopped medium onion, 2 minced garlic cloves, and 1 chopped hot pepper. Add a handful of chopped cilantro, 1 tsp oregano, ½ tsp ground cumin, and 1-2 tsp of salt.
2. Put in 2 cups water and bring to a boil, then let simmer 10-15 minutes or until tomatillos are soft.
3. Puree the tomatillos and water in batches in a blender until smooth. Serve with any Mexican style dish.
Fresh Salsa with Tomatillos (adapted from The Cook’s Garden)
3 1/2 pounds ripe tomatoes, diced
1 onion, chopped
2 tomatillos, husked and diced
2 medium hot peppers, seeded and minced
1-2 garlic cloves, chopped
1 1/2 tsp kosher or pickling salt
2 Tbs olive oil
3 Tbs cider vinegar
1/4 C chopped cilantro
Combine tomatoes, onion, tomatillos, hot peppers, garlic and salt. Drain 2 or 3 hours in a large colander. Transfer to a saucepan. Add oil, vinegar and cilantro. Cook over medium heat until salsa boils. Chill completely before serving.
Tomatillos are in the tomato family. They look like a small green or yellow round tomato with a paper husk. Store them in a basket on the counter for several weeks. Remove the paper husk before eating. Chop raw in salsa or make salsa verde. Husk cherries are a rare item at the farm but they look like tomatillos but smaller (dime sized). Remove the husk and eat raw as a snack. They are delicious and taste sort of like pineapple.
Salsa Verde:
1. Put about 1 pound of husked and quartered tomatillos in a medium saucepan. Add 1 finely chopped medium onion, 2 minced garlic cloves, and 1 chopped hot pepper. Add a handful of chopped cilantro, 1 tsp oregano, ½ tsp ground cumin, and 1-2 tsp of salt.
2. Put in 2 cups water and bring to a boil, then let simmer 10-15 minutes or until tomatillos are soft.
3. Puree the tomatillos and water in batches in a blender until smooth. Serve with any Mexican style dish.
Fresh Salsa with Tomatillos (adapted from The Cook’s Garden)
3 1/2 pounds ripe tomatoes, diced
1 onion, chopped
2 tomatillos, husked and diced
2 medium hot peppers, seeded and minced
1-2 garlic cloves, chopped
1 1/2 tsp kosher or pickling salt
2 Tbs olive oil
3 Tbs cider vinegar
1/4 C chopped cilantro
Combine tomatoes, onion, tomatillos, hot peppers, garlic and salt. Drain 2 or 3 hours in a large colander. Transfer to a saucepan. Add oil, vinegar and cilantro. Cook over medium heat until salsa boils. Chill completely before serving.